Using the leftover roasted turkey you can make a healthy gumbo utilizing everything and nothing is wasted, not even the bones. Stock adds more flavor.
Serve with steamed or boiled white rice with this healthier gumbo version, it has no roux, no oil or butter, and is thickened only with the okra and filé slurry.
Cuisine: American
Prep Time:
Cook Time:
Total Time:
Servings: Makes about 32 cups
Ingredients
Stock
5 pounds turkey wings, legs and bones from a 22-pound (average) turkey carcass
1 gallon filtered cool water
Gumbo
3CupsOnions, chopped
3CupsCelery, chopped
1CupBell pepper, chopped
12ClovesGarlic, minced
1Lb.Smoked sausage, sliced
4Oz.Tasso, diced
1Tbsp.Italian seasoning
1TspThyme
1TspBasil
3EachBay leaves
1 ½TbspWorcestershire sauce
6 ½CupsStewed tomatoes, chopped
3Lb.Okra, sliced
3Lb.Turkey meat, cubed
4TbspFilé powder plus ¼ cup cold water, whisk to make a slurry
1TbspCrystal hot sauce
To tasteSalt and pepper
Procedure Steps:
1.Gather up the turkey wings, legs, and bones, onions, celery, carrots, and any other kitchen scraps you may have on hand and place them into a large stock pot and cover with the cool filtered water. Bring to a simmer, and then keep covered on a low simmer for up to 8 hours. Strain and reserve the turkey stock liquid. Allow the turkey parts to cool, and then remove the meat from the bones.
2.In the large stock pot add the strained turkey stock, turn the heat to high, and then add the chopped onions, celery, bell pepper, and garlic. Bring to a boil, and then reduce heat to a simmer over medium heat.
3.Add the smoked sausage, the tasso, all the spices and bay leaves, the Worcestershire sauce the stewed tomatoes, and okra. Bring back to a boil then reduce heat to a simmer over medium heat. Allow to simmer for 10 minutes.
4.Add the turkey meat, the filé powder slurry, Crystal hot sauce and allow to simmer about 5 minutes.
5.Season to taste with the salt and pepper.
To Serve: Ladle portions into soup cups or bowl and serve with steamed or boiled white rice.
Gumbo is ready!
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