Turkey Gumbo
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Turkey Gumbo - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gumbo
- 450 g smoked sausage, sliced
- 220 g butter
- 1 cup (125 g) wheat flour
- 2 onions, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 tbsp. Creole seasoning
- Steamed rice for serving
Turkey broth
- 1 turkey carcass
- 2 bay leaves
- 2 stalks celery, diced
- 2 bouillon cubes, chicken
- 1 carrot, coarsely chopped
- 1 onion, chopped
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Recipes with similar ingredients: sausage, sweet pepper, celery, Cajun seasoning, bay leaf, rice
Cooking the dish according to the recipe:
- Make turkey broth: remove any remaining meat from the turkey carcass and shred or chop coarsely, eliminating large chunks. Refrigerate until ready to use.
- Place the turkey carcass in a large saucepan with 10 cups of water (you can use reserved turkey broth), bay leaf, celery, bouillon cubes, carrots, and onion. Bring to a boil, reduce heat, and simmer for about 1 hour.
- Make gumboIn a large Dutch oven, melt the butter over medium heat. Add the flour and reduce the heat to low. Cook, stirring constantly, until the mixture turns chocolate brown, about 15 minutes. Be careful not to let the mixture burn. Add the onion, celery, and green pepper and cook until the vegetables are tender, another 5 minutes.
- Strain the turkey broth through a fine-mesh sieve and add it to the cauldron, along with the turkey meat and sausage. Bring the mixture to a boil and simmer for 1 hour.
Add Creole seasoning, salt, and pepper. Serve the gumbo with steamed rice.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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