Turkey Bone Gumbo
Turkey Bone Gumbo Recipe. What to do with leftover turkey bones? Definitely do not throw them away. The day after the big feast use what's leftover and create a whole new delicious meal.
|unsalted butter||1 cup|
|all-purpose flour||1 cup|
|Italian parsley||1/2 cup||chopped|
|okra (frozen)||3 cups|
|andouille sausage||1 1/2 lbs||sliced into 1/4 inch slices|
|turkey - cooked||1 lb||or whatever you have left over|
|Worcestershire sauce||1 Tbsp|
|salt||1 Tbsp||to taste|
|hot sauce||1/4 cup|
|tomato sauce||2 cups||chopped|
- In a large stock pot place the leftover bones and cover with the cold water. Bring to a boil.
- Skim the surface of the broth with a large spoon to remove the scum.
- Add the onion, garlic, celery, carrot, and bay leaf. Mix well and lower the heat to a simmer.
- Simmer for 4 hours and skim the surface to remove the scum occasionally.
- Strain the the broth and set aside.
- In a large stock pot melt the unsalted butter over medium heat. Stir in the all-purpose flour and combine well to form a roux. Allow to cook for 15 minutes stirring occasionally until the roux turns golden brown. If the roux burns toss it out and start again.
- Stir in the onion, green onion, bell pepper, celery, Italian parsley, and garlic. Cook until the onion becomes translucent.
- Stir in the turkey broth and bring to a boil over high heat.
- Add the okra, andouille sausage, left over turkey, Worcestshire sauce, and salt to taste. Lower to a simmer, cover, and cook for 3 hours. Add hot sauce to taste and serve.