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Started By
Message
Looking for a turkey and sausage gumbo recipe..
Posted on 11/26/21 at 10:01 am
Posted on 11/26/21 at 10:01 am
Here’s the catch… it is with leftover turkey (no carcass) so I don’t have any turkey fat to use. I do have the turkey legs that I can throw in there once it starts boiling.
I also don’t like a super dark gumbo, more of a brothy type (obviously with flavor - just not the very Smokey flavor).
Any suggestions?
I also don’t like a super dark gumbo, more of a brothy type (obviously with flavor - just not the very Smokey flavor).
Any suggestions?
This post was edited on 11/26/21 at 10:05 am
4
Posted on 11/26/21 at 10:07 am to GOAT4LSU
Remove (most) of the meat. Roast the bones. Simmer to make stock.
Profit
Profit
Posted on 11/26/21 at 10:11 am to GOAT4LSU
Chop up onions, celery and green peppers and set aside and use the onion skins, celery trims and pepper trims and throw in a pot with the turkey bones in chicken broth and bay leaf for an hour or so.
Heat some oil and add flour to make a blonde roux, add chopped veggies, add heated broth, cut sausage and cook for an hour or so. Once desires consistency is reached, add cooked turkey meat and simmer for 20 minutes. Serve over rice.
Heat some oil and add flour to make a blonde roux, add chopped veggies, add heated broth, cut sausage and cook for an hour or so. Once desires consistency is reached, add cooked turkey meat and simmer for 20 minutes. Serve over rice.
Posted on 11/28/21 at 11:40 am to GOAT4LSU
quote:
I also don’t like a super dark gumbo, more of a brothy type (obviously with flavor - just not the very Smokey flavor)
You can have both. I don’t like a super thick gumbo where all you taste is roux like many here. My gumbo is thin but really dark.
Posted on 12/1/21 at 9:06 am to GOAT4LSU
I love a really dark gumbo, but the turkey gumbo I made turned out lighter than I like. Fortunately, the taste was on point. Based on a post by GrisGris about stock she made with turkey wings that she roasted and then threw in the stock pot, I did the same. Ended up with enough that I used some for turkey gravy and some for turkey gumbo.
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