Farewell, Leftovers. | Rock Candy

Monday, December 28, 2009

Farewell, Leftovers.

Posted By on Mon, Dec 28, 2009 at 9:25 AM

Blog reader Lu Lu Belle posted this picture on my Facebook page of Turkey & File Gumbo... another good idea for Christmas leftovers.  In fact, she's inspired me.  I got my turkey broth done yesterday and will finish assembling my roux and ingredients for my own potfull today.

I also reserved a good amount of the dark meat to make Turkey Salad for Sandwiches... that recipe's on the jump.

So, this week, I'd like to talk about traditions, the New Years sort.  It's a family thing for us -- you'd better get some black-eyed peas in you by January 1st if you want a prosperous new year.  You have one?  Two?  A dozen?  It's time to share those edible things you do with the world.

UPDATE:  Indeed, it is time for turkey gumbo.  Made the broth Sunday and the finished product tonight.  About injured myself.  Good eatin', Maynard.  Recipe also on the jump.

My recipe:

Turkey Salad for Sandwiches

2 cups shredded dark meat smoked turkey
2 cups chopped hard boiled egg
1/2 cup pickle relish
1/2 cup finely diced celery
1 Tablespoon honey mustard
1 Tablespoon Miracle Whip (or mayo)
1/2 cup crushed pineapple

Mix all ingredients and let sit for half an hour to blend the flavors.


Turkey Gumbo

1 smoked turkey carcass
2 cups reserved turkey meat
1 celery bundle
3 medium onions
3-4 bell peppers
1 tablespoon peppercorns
4 bay leaves
1 tablespoon cayenne pepper
1 tablespoon your choice of Cajun seasoning
1 cup all-purpose flour
1 cup vegetable oil or turkey grease
1 clove garlic, minced

The day before, put your turkey carcass in a large stockpot.  BREAK THE LARGE BONES.  Cover with water.  Add peppercorns, two whole stocks of the celery, two of the onions cut into halves, and the bay leaves.  Bring to a boil, then let simmer for three to five hours over lowest heat.  Let cool, then strain through a fine mesh strainer.  Reserve liquid and the celery stalks; discard the rest.

Chop remaining vegetables into 1/4 to 1/2 inch pieces.  Season with the cayenne pepper.

Bring turkey grease and/or vegetable oil equalling 1 cup to high heat.  Reduce heat to medium.  Add flour and make a roux, stirring constantly until the gravy reaches a dark caramel to chocolate color.  Whisk in 2 tablespoons of the turkey broth.  Add the vegetables in handfuls and coat with the gravy.

Bring turkey broth to a boil in another stockpot.  When the vegetables are translucent, turn vegetables and gravy mixture into stockpot.  Add in reserved turkey and stir well.  Allow to simmer over low heat for at least one hour.  Serve over rice.


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