Turkey gumbo with artichokes and andouille
Turkey gumbo with artichokes and andouille
Rating: (1 rated)
Recipe Yield: Total time: 4 to 7 hours for stock, about 1 1/2 hours for gumbo | Serves 8 to 10
1 roasted turkey carcass 2 onions, chopped 2 large carrots, peeled or scrubbed and chopped 3 stalks celery, diced 1 bunch parsley, leaves and stems, rinsed well and coarsely chopped 1 teaspoon whole black peppercorns 1 bay leaf

Step 1 Place the turkey carcass, meatiest side down, in a large stockpot. Fill the pot halfway with water. Bring to a boil and skim any scum off the surface. Reduce the heat and simmer 30 minutes. Remove the carcass to a carving board; let it sit until cool enough to handle.

Step 2 Add the onion, carrots, celery, parsley, peppercorns and bay leaf to the water in the stockpot and continue simmering.

Step 3Shred or cut any remaining meat off the carcass and set it aside in a bowl; cover and refrigerate.

Step 4Return the bones to the stockpot and continue simmering, adding just enough water every hour to cover. Cook until the stock is rich and aromatic, at least 3 hours or up to 6.

Step 5Cool, then strain, discarding solids. (If you have time, refrigerate the stock until it's well-chilled, then lift off the fatty top layer and discard.)

In Recipes-list.com we have selected the most viewed recipes from category - Leftovers Main courses . Enjoy the best recipes specially selected for you! Turkey gumbo with artichokes and andouille is the right choice that will satisfy all your claims.
Rate for this recipe