Cullen's Left Over Turkey Gumbo
1 x turkey carcass*
4 cup leftover turkey meat or more
1 cup oil*
1 cup flour*
1 lrg onion -- chopped or
2 sm onions -- chopped
6 x green onions with tops sliced
4 sm stalk celery or more sliced
1 x green bell pepper chopped
4 tbl fresh parsley -- chopped
2 clv garlic -- or more chopped
salt and pepper
3 x bay leaves
1 tbl dried thyme
1/8 tsp cayenne or more to taste OR
1/8 tsp Bayou Blast or other Creole seasoning
1 pkt frozen sliced okra optional (10 oz)
additional chicken broth or
turkey broth -- if needed
1 dsh Tabasco Habanero Sauce or other hot sauce
Method :
Boil carcass in 2 quarts water for at least 1 hour. Pick meat from bones.
Strain broth. Add chicken broth to make 3 quarts liquid.
*Or use 4 cups chicken
Make a roux (stovetop): Heat oil in heavy skillet, over med. heat.
Remove skillet from heat and gradually add flour until well blended.
Return to heat and cook, stirring constantly, over very low heat until rich dark
brown, about 45 min.
Make a roux (Microwave):
Combine in a deep bowl, stirring well. Microwave, uncovered, on HIGH for 6
minutes, stirring after 3 minutes. Stir well. Microwave, uncovered, on HIGH for
2-4 minutes more until roux is the color of a copper penny, stirring every 30
seconds.