re: SW's First Gumbo of the Fall (Turkey and Andouille)(PICS)

Well the frozen stock was from the carcasses of one fried and one baked turkey, along with 2 onions, 3 or 4 garlic cloves, about as many Bay leaves, some peppercorns, a rib of celery. I think that's it. I simmered it for at least 6 hours and then strained it.

After I deboned the pictured turkey legs I dropped the bones in about 6 quarts of water and reduced by half over 2 hours or so. Then I removed the bones and added the above stock. The first stock didn't really need anything added to it but I didn't wanna waste good roasted bones.