Don't throw that carcass away! Use it to make this heavenly gumbo!!!
Start by melting 2 cups of fat or oil in a heavy pot. I used duck fat.
Whisk in 2 cups of flour. This is how you make a roux. Whisk over medium heat until it develops a dark brown color. Be careful not to let it burn.
The finished roux should be the color of dark brown sugar. Here it is about half way done. The roux will take about 45 minutes to an hour.
See how dark the roux is? Have your vegetables prepped in advance. The moment your roux is ready, dump the diced onions, peppers and celery in to it and stir. I used 4 peppers, 6 large stalks of celery and 2 large onions. I had some red pepper so I added it too!
Make sure all of the vegetables are mixed thoroughly with the roux.
Sprinkle in a few tablespoons of black pepper, some cayenne depending on how hot you want your gumbo, some Cajun seasoning (Emeril's Essence) and some salt.
Add some Andouille sausage and some kielbasa.
Add about 4-6 quarts of the stock you made from your turkey carcass.
Bring to a slight boil and then turn it to a simmer and let it cook for 1 1/2 hours.
I added 2 containers of Knorr's chicken stock concentrate. Once it start to thicken, taste it and adjust the seasoning.
One of my pumpkin pies.
While the gumbo is simmering, dice up your leftover turkey.
When the gumbo is ready, add the turkey and cook for about ten more minutes.
These sandwiches are a good way to use leftover turkey too. I made my potato rolls and topped them with 'everything' topping.
Split the buns and fill them with turkey, onions and blue cheese.
Spread them with leftover cranberry relish.
Just before serving the gumbo, add a bunch of fresh chopped up parsley.
Serve it with a scoop of rice sprinkled with green onions. Pass around file' powder for everyone to add just before eating.
The cone head really enjoyed her Thanksgiving dinner.
She took a little tryptophan nap afterwards.
I hope you all had a great Thanksgiving!