Servings
1
Ingredients
1865
- 1 large Onion; chop
- 1/2 bunch Green onions; chop
- 3 Ribs Celery; Chop
- 1 large Green pepper; chop
- 1 tablespoon Garlic; mince, or more
- 1/2 cup Oil
- 1/2 cup Flour for Roux
- Turkey Carcass and Bones (Leave some meat on when carving)
- 1 pound Smoked or Andouille Sausage; 1" Slices
- Left-over Gravy if you have
- 2 dashes Creole Seasoning
- 1 dash Poultry Seasoning, Thyme and Basil
Directions
- In a large pot, cook flour in the oil, stirring until browned.
- Do not burn.
- Add veggies and saute until transparent.
- Throw in carcass, bones, left-over morsels of turkey, sausage, gravy, neck and giblets (I use these in my gravy and remove them to save for the gumbo), herbs, salt and pepper to taste.
- Cook until all meat falls off the bones.
- Cool.
- Pick bones out of gumbo.
- Let sit in the fridge and skim off excess fat.
- Add fresh parsley This is my favorite leftover from Thanksgiving.
- NOTE-I have since changed this recipe to avoid using all the oil.
- I saute the veggies in a little broth until tender.
- Then add the carcass, etc.
- When cooked, thicken with Instant flour or a mixture of cornstarch/water.
- Serve over rice and pass the file’ MM Waldine Van Geffen vghc42a@prodigy.com.
- Posted to TNT – Prodigy’s Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997