Looking for an easy way to use your Thanksgiving leftovers? Try this great gumbo for a refreshing change.
Why Try? You’ll really have a winner with this one–goes over especially well with those who have extra hearty appetites.
- 1 meaty turkey carcass
- 3 cups pulled turkey meat
- 2 quarts water
- 2 celery stalks with leaves, coarsely chopped
- 1 large onion, coarsely chopped
- 3 carrots, coarsely chopped
- 1 teaspoon crushed peppercorns
- 2 bay leaves, crushed
- 3 slices bacon, diced
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 large garlic cloves, finely chopped
- 1/2 cup diced celery
- 3 cups chopped canned tomatoes
- 1 1/2 cups sliced okra
- 3 1/2 cups frozen corn kernels
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1 teaspoon dried thyme
- 1/4 cup chopped parsley
- 3 teaspoons hot sauce
- 1 tablespoon filé powder
- 1 To make the stock, combine all ingredients in a kettle over medium heat and bring to a boil. Reduce the heat and simmer, loosely covered, until the meat falls from the bone, about 2 hours. Strain the stock and discard the vegetables. Cut the meat from the bones in chunks, and reserve stock and meat separately.
- 2 In the bottom of a Dutch oven or heavy kettle, sauté the bacon, green pepper, onion, garlic, and celery until the vegetables are tender, about 10 minutes. Remove any excess bacon fat.
- 3 Add the reserved stock, tomatoes, okra, corn, sausage, thyme, and parsley and bring to a boil. Reduce heat and simmer about 20 minutes, or until the okra is tender. Stir in the hot sauce and the reserved turkey meat. Season with salt to taste, remove from heat, let stand for 1 hour to allow flavors to blend.
- 4 Reheat the soup to just below simmering and stir in filé powder. Do not allow to boil after the filé powder is added. Serve warm.