New orleans thanksgiving (part 5)

16 servings

Ingredients

Quantity Ingredient
Turkey Gumbo
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1 each Turkey carcass
2 eaches Turkey legs or thighs
½ cup Bacon grease
½ cup Cooking oil
1 cup Flour
8 eaches Ribs celery, chopped
3 larges Onions, chopped
2 eaches Cloves garlic, minced
1 each Bell pepper, chopped
½ cup Chopped parsley
1 pounds Okra, sliced
1 cup Smoked sausage, sliced (may substitute andouille)
12 cups Worcestershire sauce
x Tabasco to taste
1 each (12oz) can tomatoes
1½ tablespoon Salt
4 slices Bacon, cut in 1-inch pieces
1-2 bay leaves
x Cayenne to taste
1 teaspoon Brown sugar
1 tablespoon Lemon juice
4 cups Rice, cooked

Directions

Crack the turkey carcass into several pieces. Place the turkey carcass and legs in a soup kettle with 3 quarts of water and 1 teaspoon salt. Boil for 1 hour. Remove the carcass and legs and cool. Remove the meat from the bones and discard the bones.

Reserve the stock and meat. In a heavy Dutch oven over medium heat, heat the grease and oil. Add the flour, stirring constantly, and cook until dark golden brown. Add the celery, onion, bell pepper, garlic, and parsley. Cook for 15 to 20 minutes, stirring constantly. Add the okra and sausage and continue cooking for 5 minutes. Add 2 quarts of the turkey stock and 2 quarts of water, Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne. Simmer, covered, for 2½ to 3 hours, stirring occasionally. Add the turkey meat and simmer for 30 minutes. Just before serving, add the brown sugar and lemon juice. Serve in heated gumbo bowls over rice. Serves 16-18.

Oyster Dressing

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½ cup cooking oil

6 large onions, chopped

4 large cloves garlic, chopped

6 dozen oysters, drained (reserve liquor) 2 (8oz) packages Pepperidge Farm herb seasonsed stuffing mix 1 cup celery, chopped

1 cup bell pepper, chopped

½ cup parsley, chopped

2 eggs, beaten

½ cup butter

X salt and pepper to taste

In a Dutch oven, heat the oil. Add the onions and garlic and saute over medium heat until browned. Add the drained oysters and cook until the edges curl. Add the stuffing mix and oyster liquor. The mixture should be moist. If there is not sufficient oyster liquor, add a small amount of water.

Add the celery, bell pepper, parsley, eggs, butter, salt, and pepper. Cook, stirring occasionally, for 20 minutes, adding water as necessary to maintain a moist consistency. Makes enough stuffing for a 18-22 pound turkey.

Submitted By SAM LEFKOWITZ On 11-29-95

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