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Turkey Gumbo 1

Ingredients
 

2 tbsp oil
2 tbsp unbleached white flour
1/2 onion (chopped)
2 ribs celery and tops
1 (coarsley chopped)
1 pod garlic (quartered)
3 1/2 quarts water
1 carcass from a 12 lb.
1 turkey
1/2 cup cooked steamed rice
1 cup turkey meat (chopped)
1 tsp fresh parsley
1/2 tsp salt
1/2 tsp black pepper



 
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Preparation
 
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 3-1/2 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 1-1/2 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

 

 
Servings:
4


 

 

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