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Turkey stock in chicken/sausage gumbo
Posted on 11/24/16 at 7:53 am
Posted on 11/24/16 at 7:53 am
Going to be making a chicken sausage gumbo for the GFs parents on Saturday. They don't have any saved chicken bones to make stock. I was thinking of using the carcass from the today's turkey and substituting that stock in.
Has anyone tried this? Seems like the flavor profiles will be consistent enough. I'd rather use a good homemade stock than store bought.
Has anyone tried this? Seems like the flavor profiles will be consistent enough. I'd rather use a good homemade stock than store bought.
2
Posted on 11/24/16 at 7:59 am to wahootiger
I make a turkey stock each year with the turkey carcass. Remove any extra turkey and save it for the gumbo. Boil the carcass, onions, celery, and green peppers with salt and peppercorns for a few hours. Strain the stock and then refrigerate over night. Skim the fat off the top the next day then you are ready to make your gumbo.
Posted on 11/24/16 at 8:12 am to wahootiger
Turkey makes an excellent stock.
Posted on 11/24/16 at 11:00 am to CHEDBALLZ
^^^^^ What he said. And, FWIW, a gumbo with smoked turkey is excellent.
Posted on 11/24/16 at 11:02 am to OTIS2
How do you do that logistically?
I add browned drums sticks in and let them go low and slow for a few hours. Seems strange to do that with already cooked turkey.
I add browned drums sticks in and let them go low and slow for a few hours. Seems strange to do that with already cooked turkey.
Posted on 11/24/16 at 11:05 am to wahootiger
Use the carcass of a smoked bird after you've served/deboned it. 
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