Turkey Gumbo 1

This classic turkey gumbo delivers deep, savory flavors in every spoonful. The secret lies in the carefully cooked dark roux, which provides a nutty base for the rich turkey stock made from simmering the carcass. Aromatics like onion, celery, and garlic soften into the broth, creating a hearty and comforting dish. It is perfect for chilly evenings or as a substantial meal prep option. Serve over steamed rice for a traditional experience that warms the soul.

Cooking Method: Boiling, Sautéing, Steaming, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 109.6

Description

This classic turkey gumbo delivers deep, savory flavors in every spoonful. The secret lies in the carefully cooked dark roux, which provides a nutty base for the rich turkey stock made from simmering the carcass. Aromatics like onion, celery, and garlic soften into the broth, creating a hearty and comforting dish. It is perfect for chilly evenings or as a substantial meal prep option. Serve over steamed rice for a traditional experience that warms the soul.

Ingredients

2 tablespoon Oil
2 tablespoon Unbleached white flour
1/2 Onion (chopped)
2 Ribs Celery and tops

Directions

1
In a large 8-quart pot, mix the oil and flour.
2
Heat over medium flame, stirring continuously until the mixture becomes a light brown roux, about 4 minutes.
3
Add the chopped onion, celery, and garlic.
4
Lower heat slightly and sautÃÂ© for about 10 minutes until the vegetables are tender.
5
Add 3 quarts of water and the turkey carcass.
6
Bring to a boil, then lower heat and let simmer uncovered for 3 to 3.5 hours, stirring occasionally.
7
Add more hot water if necessary to maintain liquid levels.
8
Cook rice separately according to package directions and set aside.
9
When the soup is done, pour the liquid through a strainer into a bowl to remove solids.
10
Let the strained liquid cool slightly.
11
Remove meat from the carcass, reserving about 1.5 cups of meat.
12
Chop the reserved meat and any additional chopped turkey meat into small pieces.
13
Discard the carcass and any remaining seasonings from the strainer.
14
Refrigerate the liquid broth for 2 hours until the fat rises to the top for easy removal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 109.6kcal

% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 27.7mg2%
Total Carbohydrate 9.2g4%
Dietary Fiber 1.6g7%
Sugars 1.6g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the roux is stirred constantly to prevent burning, which can impart a bitter taste.

The fat skimmed from the top of the chilled broth can be discarded or saved for cooking other dishes.

Serve the gumbo hot over a bed of steamed white rice.

This recipe yields a rich stock; you can freeze the remaining broth for future soups or sauces.

Keywords: turkey, gumbo, roux, soup, savory, celery, onion, garlic, stock, comfort food, american, simmer, rice, carcass, broth, hearty, dinner, meal prep

Read it online: https://www.chefs-mate.com/recipe/turkey-gumbo-1/