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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

After-Thanksgiving Turkey Gumbo Recipe

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This recipe for After-Thanksgiving Turkey Gumbo is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Turkey caucasus and leftovers
1 finely chopped onion
1 finely chopped green bell pepper
Finely chopped garlic to taste
5 or 6 finely chopped celery ribs
Fresh parsley
Sausage or shrimp (optional)
Directions:
Directions:
Add enough water to a roaster to cover the bottom and the turkey bones. Bring to a rapid boil, then lower heat and let simmer for about one hour.

Let cool a while, then strain.

Put broth in a gumbo pot.

Pick remaining turkey meat off the bones and discard bones.

In a black skillet, make your roux. Cook to desired color. Add to roux the onion, bell pepper, garlic (to taste) and celery.

Cook until vegetables are wilted and the onions become translucent.

Slowly add hot water to the roux-vegetable mixture. Add this roux to the turkey broth in the gumbo pot.

Simmner for about an hour.

Add the fresh parsley.

Also at this time you can add sausage or shrimp or if you prefer just enjoy the good turkey flavor.

Serve with hot rice. Enjoy!
Personal Notes:
Personal Notes:
The secret taste to this gumbo is to use the bottom of the roaster seasonings by boiling the turkey bones and seasoning left from the roasted turkey.

 

 

 

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