Turkey gumbo (franz)
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Turkey gumbo (franz)
  Turkey    Gumbo    Soups    Poultry  
Last updated 6/12/2012 1:01:57 AM. Recipe ID 25344. Report a problem with this recipe.
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      Title: Turkey gumbo (franz)
 Categories: Soups, Poultry
      Yield: 16 Servings
 
           -Lawrence Franz
      1    Turkey carcass
      2    Turkey legs or thighs
    1/2 c  Bacon grease
    1/2 c  Cooking oil
      1 c  Flour
      8    Ribs celery, chopped
      3    Large onions, chopped
      1    Bell pepper, chopped
      2    Cloves garlic, chopped
    1/2 c  Chopped parsley
      1 lb Okra, sliced
      1 c  Smoked sausage, sliced
    1/2 c  Worcestershire sauce
           Tabasco sauce to taste
      1 cn (12 oz.) tomatoes
  1 1/2 tb Salt
      4    Slices bacon, cut in 1-inch
           -pieces
      2    Bay leaves
           Cayenne to taste
      1 ts Brown sugar
      1 tb Lemon juice
      4 c  Rice, cooked
 
  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
  sauce, tomatoes, salt, bacon, bay leaves, and cayenne. Simmer,
  covered, for 2-1/2 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. (wrv)
 




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Recipe ID 25344 (Apr 03, 2005)

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