Emeril's Turkey Leftovers: Turkey Gumbo
Nov. 29 -- Looking for something to pair with your post-Thanksgiving turkey sandwich? Try Emeril Lagasse's Turkey Bone Gumbo.
Ingredients: Turkey Bone Gumbo
Please note, you must prepare the broth recipe, on the bottom of this page, before you begin making the gumbo.
• 3/4 cup vegetable oil• 3/4 cup all-purpose flour• 2 cups chopped yellow onions• 1/2 cup chopped green bell peppers• 1/2 cup chopped celery• 1 tablespoon salt• 1 teaspoon cayenne• 1/2 pound smoked sausage, such as andouille or kielbasa, chopped• 2 quarts Turkey Broth (RECIPE BELOW) • Reserved turkey meat from broth• Reserved onions and celery from broth• 2 tablespoons chopped parsley• 2 tablespoons chopped green onions • Steamed white rice, accompaniment (can be boxed instant, make as much as you like)• 1 loaf French bread, accompaniment• Filé powder, optional accompaniment (powdered leaves of the sassafras tree, available in the spice section of some supermarkets)
1. Combine the oil and flour in a large cast-iron pot or Dutch oven. Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 20 minutes to 25 minutes, to make a dark brown roux the color of chocolate.
2. In a bowl, season the onions, bell peppers, and celery with the salt and cayenne. Add to the roux and cook, stirring, until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the cooled broth and bring to a boil.
3. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.
4. Remove from the heat and adjust the seasoning to taste. Spoon rice into the bottom of large soup bowls and ladle the gumbo on top. Serve with hot French bread if desired, sprinkle filé powder into the gumbo at tableside according to personal taste. Yield: 8 servings
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