Ingredients

 
1 TURKEY CARCASS 8 TABLESPOONS (1 STICK) UNSALTED BUTTER 1 CUP ALL-PURPOSE FLOUR 2 YELLOW ONIONS, DICED 2 CELERY STALKS, DICED 1 GREEN BELL PEPPER, DICED 10 CUPS WATER 2 CHICKEN BOUILLON CUBES 1 POUND SMOKED SAUSAGE (SUCH AS KIELBASA), SLICED 1∕4-INCH THICK 1 TABLESPOON CREOLE SEASONING KOSHER SALT AND FRESHLY GROUND BLACK PEPPER STEAMED RICE, FOR SERVING
 

Time:

PREP TIME: 15 MINUTES COOK TIME: 51∕2 TO 6 HOURS

 

Serves: 8

Max’s Turkey Gumbo

Remove the turkey meat from the carcass, dice, and set aside.

In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce heat to low. Cook, stirring constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery, and green pepper and cook an additional 5 minutes. Stir in the water and bouillon cubes. Place the turkey carcass in the water and bring to a boil. Reduce the heat to a simmer and simmer for 4 hours. Remove the carcass. Add the reserved turkey meat and the sausage. Stir in the Creole seasoning and season with salt and pepper. Simmer 1 hour more. Serve with steamed rice.