Turkey Gumbo

Ingredients

• Turkey bones
• 2 ribs celery
• 2 carrots, peeled
• 1 medium yellow onion, cut in half
• 2 bay leaves
• 1 tsp peppercorns
• 4 whole cloves
• ¾ cup all-purpose flour
• ¾ cup vegetable oil
• 2 tbsp butter
• 1 large bell pepper, seeded and diced
• 2 ribs celery, diced
• 1 medium yellow onion, diced
• 8 okra, stemmed and sliced
• 4 cloves garlic, minced
• 8 cup turkey broth or chicken broth (if not making your own broth)
• 2 cup chopped cooked turkey
• 2 cup diced ham or sliced smoked sausage, such as kielbasa or andouille
• ¼ cup chopped parsley
• 2 tbsp Worcestershire sauce
• 1 tbsp fresh thyme or 1 teaspoon dried thyme
• 1 tbsp kosher salt
• 1 tbsp black pepper
• ¼ tsp cayenne
• 4 green onions, green part only, chopped
• Cooked rice, for serving

Steps

1. 1Mark step 1 done

   First, to make the turkey broth place the bones in a large pot, along with the celery, carrots, onion, bay leaves, peppercorns, and cloves. Add enough water to cover the pot contents by an inch (about 12 cups), bring to a boil, and then turn the heat down to low and simmer for 1 hour.

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2. 2Mark step 2 done

   When done, strain the broth, discarding the bones and vegetables, and then remove the fat from the broth with a gravy separator. If you don’t have a separator, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to remove the fat in batches).

3. 3Mark step 3 done

   Wipe the large pot clean of any remaining debris, then return 8 cups of broth to the pot, reserving any remaining for another use. (If using pre-made broth, skip these steps.)

4. 4Mark step 4 done

   Meanwhile, as the broth cooks you can make the roux. To make the roux, heat the oil on medium high in a cast-iron skillet. Start adding flour a little bit at a time. Stir continuously for 30-35 minutes until the roux is a dark praline brown. Remove from the heat.

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5. 5Mark step 5 done

   In another skillet, melt the butter over medium-low heat. Add the onion, bell pepper, and celery, and cook until soft, about 10 minutes. Stir in the okra and cook for 5 more minutes, then add the garlic and cook for 30 more seconds. Remove from the heat.

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6. 6Mark step 6 done

   Once the roux is done and the vegetables are done, add both to the large pot with the broth and stir until well blended with the broth. (If using store-bought broth, then you’ll add it at this time instead). Also add the turkey, ham (or sausage), parsley, Worcestershire sauce, thyme, salt, pepper, and cayenne.

7. 7Mark step 7 done

   Bring to a boil then turn the heat down to low and simmer for at least an hour, stirring occasionally, though you can let it simmer for several hours if you prefer. Taste and adjust seasonings. Stir in the green onions and then serve over rice. Leftovers can be stored in the refrigerator for 3 days.