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Name: Turkey Gumbo
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 16
Cuisine: American
Ingredients: 1 c Smoked sausage, sliced; 4 Slices bacon, cut in 1-inch; 1 ts Brown sugar; 4 c Rice, cooked; 1 c Flour; 2 Turkey legs or thighs; 1/2 c Worcestershire Sauce; Tabasco sauce to taste; 1 cn (12 oz.) tomatoes; 3 Large onions, chopped; 1/2 c Chopped parsley; 1 lb Okra, sliced; 1/2 c Bacon grease; 2 Bay Leaves; 1 Turkey carcass; 1/2 c Cooking oil; 1 Bell pepper, chopped; 1 1/2 tb Salt; Cayenne to taste; 8 Ribs celery, chopped; 1 tb Lemon juice; 2 Cloves garlic, chopped

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INGREDIENTS

1 c Smoked sausage, sliced
4 Slices bacon, cut in 1-inch
1 ts Brown sugar
4 c Rice, cooked
1 c Flour
2 Turkey legs or thighs
1/2 c Worcestershire Sauce
Tabasco sauce to taste
1 cn (12 oz.) tomatoes
3 Large onions, chopped
1/2 c Chopped parsley
1 lb Okra, sliced
1/2 c Bacon grease
2 Bay Leaves
1 Turkey carcass
1/2 c Cooking oil
1 Bell pepper, chopped
1 1/2 tb Salt
Cayenne to taste
8 Ribs celery, chopped
1 tb Lemon juice
2 Cloves garlic, chopped

INSTRUCTIONS

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)

NOTES

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Turkey Gumbo

1 c Smoked sausage, sliced
4 Slices bacon, cut in 1-inch
1 ts Brown sugar
4 c Rice, cooked
1 c Flour
2 Turkey legs or thighs
1/2 c Worcestershire Sauce
 Tabasco sauce to taste
1 cn (12 oz.) tomatoes
3 Large onions, chopped
1/2 c Chopped parsley
1 lb Okra, sliced
1/2 c Bacon grease
2 Bay Leaves
1 Turkey carcass
1/2 c Cooking oil
1 Bell pepper, chopped
1 1/2 tb Salt
 Cayenne to taste
8 Ribs celery, chopped
1 tb Lemon juice
2 Cloves garlic, chopped

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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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 16 Servings

Calories: 245
Calories from Fat: 124 (51%)

Amt Per Serving		% DV

	Total Fat 13.8g	18 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 2.8g
Cholesterol 6.1mg		2 %
Sodium 96.4mg		3 %
Potassium 172.1mg		5 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 26.3g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 245

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