Turkey gumbo 1

Yield: 4 Servings

Ingredients:

2 tb Oil
2 tb Unbleached white flour
1/2 Onion (chopped)
2 Ribs celery and tops (coarsley chopped)
1 Pod garlic (quartered)
3 1/2 Quarts water
1 Carcass from a 12 lb. Turkey
1/2 c Cooked steamed rice
1 c Turkey meat (chopped)
1 ts Fresh parsley
1/2 ts Salt
1/2 ts Black pepper In a large
8 quart pot

Instructions:

mix oil and flour. Heat over a medium flame to make a roux. Tilt pot occasionally and stir continuously until mixture becomes light brown about 4 minutes. Add onion celery and garlic. Lower heat slightly and saute about 10 minutes until tender. Add 3 quarts water and turkey carcass. Bring to a boil lower heat let simmer uncovered for 3-1/2 hours. Stir occasionally. If necessary add more hot water. Cook rice and set aside. When soup is done pour liquid through a strainer into a bowl. Let liquid cool. Reserve meat from carcass (about 1-1/2 cups meat) and add the 1 cup of turkey meat. Chop meat into small pieces. Discard carcass and seasonings. Store liquid in refrigerator for 2 hours until fat rises to the top. (See part 2 for more.) From Loren Martin Big Cabin OKLA; Cyberealm BBS 315-786-1120