Smoked Turkey and Sausage Gumbo Stock Recipe

Break up all the bones from the turkey carcasses you have after carving. Put them in a large stock pot and cover with water so you have at lease 2-3 inches of water over the bones.

Add a large onion cut up, 3-4 stalks celery roughly chopped, 3-4 carrots, several cloves of garlic, a few bay leaves, some sprigs of parsley(you can just use stems if you like), several dashes of Worcestershire sauce, salt and pepper to taste, maybe a splash or two of hot sauce if you like.

Bring to a boil and reduce it to a slow boil/simmer and cook it for about 10-12 hours letting it reduce as it simmers.

Strain out all the bones and other ingredients and let it come near room temperature then refrigerate. If you can do this overnight, it will cool enough that any fat will come to the top and congeal. You can easily remove the fat with a spatula and the stock should be like a jelly if done right. Instant flavor for any dish you plan to use it in.

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it's so much easier to strain without all of that

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i started using those veggie bags to hold all of the solid stuff when making stock. makes straining pretty much unnecessary.

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10-12 hours letting it reduce as it simmers

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I don't do it that long unless I'm putting it in a big roaster and letting it go overnight.

ETA: Even a short simmer of a few hours will give you some good flavor if you're short on time.

Are you smoking any of your birds before Thanksgiving Day?

I let mine simmer overnight

You could put it together thanksgiving night, simmer overnight, compose gumbo Fri AM, eat Friday night

Or just buy an extra chicken or two to get started. Boil it with your veggies, remove when done and pick clean, freeze the chicken for later use. Roast the bones and veggies in oven for a bit, then add em to the pot and simmer for awhile. Save the turkey carcasses for another stock and use the frozen chicken for the gumbo.

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or sister in law makes it and she won't be there.

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Do you like hers? If so just ask her.

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Do you like hers?

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It's okay. It does the job.

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If so just ask her

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I did. It was the first person I asked.

Wanted a second opinion. Glad I asked the board.

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Dang. Did not think it would take that long.

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Letting it go that long will almost always result in a very flavorful stock that, when cooled, will jell and almost become an aspic.

375 for one hour, flip and move stuff around at 30 minutes. Ill roast off onions, carrots, celery, and garlic with it. add all to a stock pot, cover with cold water to about 3 inches. ill then add more raw veggies of the same variety and let it rip

i think roasting brings a certain richness to the stock, good for gumbo. if you're going to make your own for gumbo id roast

If you can get your hands on a few crock pots it makes making the stock easier. Add the carcass, skin, and veggies and fill with water. Just let it go overnight.

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Letting it go that long will almost always result in a very flavorful stock that, when cooled, will jell and almost become an aspic.

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Five dollar chicken feet stock/aspic. 4 hours. Strain the toenails.