* Exported from MasterCook *
Turkey Gumbo
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dark roux:
4 ounces unsalted butter -- (1 stick)
4 ounces all-purpose flour -- (1 scant cup)
Gumbo:
1/2 medium yellow onion
1/2 green bell pepper
1/2 red bell pepper
3 ribs celery
1 tablespoon canola oil -- to 2 tablespoons, or olive oil
4 teaspoons minced garlic
1 can diced tomatoes -- (14.5-ounce)
5 cups turkey stock -- to 6 cups, roasted or plain or a combination
1/2 teaspoon Worcestershire sauce -- to taste
1 bay leaf
1 1/2 teaspoons minced thyme -- to 2 teaspoons
1 1/2 teaspoons minced oregano -- to 2 teaspoons
8 ounces sliced okra -- fresh or frozen
7 tablespoons dark roux -- to 8 tablespoons, or as desired
3 Cajun-style andouille sausage -- (to 4 ounces) cut into small bite-size pieces
3 cups bite-size pieces of turkey
Hot sauce
Chipotles in adobo -- to taste (optional)
Kosher salt and black pepper to taste
File gumbo -- (optional)
Melt the butter in a small, heavy oven-proof pot or skillet; whisk in the flour. Place in a 450°-500° oven and cook, stirring occasionally, until roux darkens to a deep, mahogany brown color, about 45-60 minutes. Alternatively, cook on the stovetop over low to medium-low heat, stirring nearly constantly until color is reached. Set aside to cool.
The roux will keep several weeks if refrigerated; bring to room temperature before using. Compared to a blond roux, dark roux has much less thickening power and is used for flavor as well as a little thickening.
For the gumbo: Finely chop the onion, bell peppers and celery. Add oil and vegetables to a Dutch oven over medium-low heat. Cook vegetables until soft and translucent; add garlic, cooking until aromatic. Add tomatoes, 4 cups of the stock, Worcestershire sauce, bay leaf, thyme, oregano and okra. Bring to a simmer, then whisk in about 6 tablespoons of the dark room-temperature roux. Simmer until okra is tender, about 20-30 minutes. Add sausage and continue to simmer, adding more roux and stock until you get the desired flavor and consistency.
Stir in the turkey and warm through. Season to taste with hot sauce, chipotles in adobo (if using) and salt and pepper. If desired, garnish with optional file gumbo.
Makes about 7-8 cups
Per cup: 294 calories, 20 g protein, 18 g carbohydrate, 16 g fat (8 g saturated), 72 mg cholesterol, 66 mg sodium, 2 g fiber.
Make the dark roux in the oven while you roast the turkey carcass for stock. Serve this with rice, if desired.
Cuisine:
"Thanksgiving Leftovers"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 391 Calories; 23g Fat (55.2% calories from fat); 23g Protein; 20g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 1682mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 342 0 0 0 20065 0 0 4838 2848 0 1094 0 27171
