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---------- Recipe via Meal-Master (tm) v8.05
Title: Waldine's Turkey Sausage Gumbo
Categories: Soups, Poultry, Meats, Cajun
Yield: 1 recipe
----------------WALDINE VAN GEFFEN VGHC42A----------------
1 lg Onion; Chop
1/2 bn Green Onions; Chop
3 Ribs Celery; Chop
1 lg Green Pepper; Chop
1 tb Garlic; mince, or more
1/2 c Oil
1/2 c Flour for Roux
Turkey Carcass and Bones
-(Leave some meat on when
-carving)
1 lb Smoked or Andouille Sausage;
-1" Slices
Left-over Gravy if you have
2 ds Creole Seasoning
1 ds Poultry Seasoning, Thyme
-and Basil
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.
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