Turkey gumbo (1/2)

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
2 tablespoons Unbleached white flour
½ Onion (chopped)
2 Ribs celery and tops
(coarsley chopped)
1 Pod garlic (quartered)
3½ Quarts water
1 Carcass from a 12 lb.
Turkey
½ cup Cooked steamed rice
1 cup Turkey meat (chopped)
1 teaspoon Fresh parsley
½ teaspoon Salt
½ teaspoon Black pepper

Directions

In a large, 8 quart pot, mix oil and flour. Heat over a medium flame to make a roux. Tilt pot occasionally and stir continuously until mixture becomes light brown, about 4 minutes. Add onion, celery, and garlic. Lower heat slightly and saute about 10 minutes, until tender. Add 3 quarts water and turkey carcass. Bring to a boil, lower heat, let simmer uncovered for 3-½ hours. Stir occasionally. If necessary, add more hot water. Cook rice and set aside. When soup is done, pour liquid, through a strainer, into a bowl. Let liquid cool. Reserve meat from carcass (about 1-½ cups meat) and add the 1 cup of turkey meat. Chop meat into small pieces. Discard carcass and seasonings. Store liquid in refrigerator for 2 hours until fat rises to the top. (See part 2 for more.) From Loren Martin, Big Cabin, OKLA; Cyberealm BBS 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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