What to do with the Leftover Turkey

[DP]

I got hooked on Turkey gumbo by a friend from Louisiana.  Mine is not authentic Cajun but the kids love it and I buy an extra turkey just so I can make more Gumbo.  Its like soup where you throw in what you have and add extra if you want too.

Ingredients

The Rest of the turkey, bones skin and all of the stuff you did not use from the turkey and the stuff that you cut off to throw away.  Ends up being about 30-40% of a 20lb bird
Water to cover the stuff
2 or 3 batches of Rue - Directions later
Onions - to taste,  I use 2 for the leftovers from a 20lb bird.
Celery - to taste, I use 1 head for the previously mentioned leftovers
Garlic - one head minimum.  We enjoy it even if no one else does.
Andui sausage (the only ingredient that can't be Kosher I have added a smoked beef sausage-different taste but still good)
Cajun seasoning - I get the Tonnes but any with cayenne pepper will do.
Bay leaves - 5 for the leftovers listed
Salt
Black pepper

RUE
1cup flour
1/2 stick of butter (you can substituted olive oil for those Kosher folks)

When you are done with dinner do not bother to try to find enough bags or containers for the turkey just put it in a large stock pot.  One big enough to fit the bird.   And I mean all of it, broth, skin, neck, tail, bones, legs, wings and that fat you removed before cooking. (Well you can reduce the fat by not adding it but where is the fun in that?)  Cover with water and boil.  You can add salt if you did not brine your bird before cooking but it will be too salty if you brined your bird.  You want to boil it until the meat falls off of the bones.  At my house it takes 1-2 hours depending on how much of a nap I get after the dishes are done.  (Make sure it does not boil dry, been there done that, nap that lasted TOOOOOO long.)  At this stage you can let the bird cool and get right in or you can store the whole thing in the fridge and let cool till Friday morning.  Bone the chicken and remove all of the things that you do not recognize, skin fat organs or whatever else you added to make it taste good.  Put the broth and the meat back in the stock pot and return it to the heat.  In a skillet cook onions and celery in oil or butter until translucent.  Add to pot along with a mincec head of garlic, bay leaves and Cajun seasoning to taste.  You will want to add 3-4 Tablespoons per gallon but you want to taste it and adjust it before you add the full amount.  We like it hot so I add alot more.  Salt will also depend on the bird and the broth so check before adding.  Black pepper is also needed and can be added as preferred for taste.  You will also want to cut about 4 links of Andui sausage into rounds (about 1/2 in thick slices) and then quarter them.   The andui adds a smoky note but it can be overpowering and I will usually remove it prior to serving.  If you use less you can leave it in but tase it to see.  Get this mixture up to a boil and then reduce heat and simmer for 30 minutes. 

In the mean time we will talk about the Rue.  I will do this before hand some times.  You are trying to brown the flour on the stove top with the butter and it will take time.  The first time it will seem like FOREVER.  I have never timed it but I am guessing about 15 minutes.  You will need a nonstick pan and a wire whisk.  You can only safely do one batch at time.  I have tried and the largest batch I am comfortable working with in my large skillet is 2 cup of flour.  Heat butter in a skillet on high and add flour while whisking.  Here is the hard part.  DO NOT STOP WHISKING.  It will look like something bad is going to happen and burn.  If this is your first time you can use more butter or oil if it looks too dry and you do not trust that all of the flower is coated.  The next time once you get comfortable you can try reducing the oil. It will bubble and you will swear that you are going to have a big mess on your hands but once the bubbling slows down you need to keep whisking until the flour starts to brown and you get a nutty smell.  you want to cook it until it has a warm golden look , not blond not brown. It gets to the done stage quickly once it starts browning and you do not want it too dark.  Remove the rue from the heat and set aside.  If you add it to the pot now it will spatter because it is hot oil and flour and the broth will spatter.  I have read where you can brown the flour dry in the oven on a cookie sheet but I have never tried it that way.  Should be healtier because no butter. 

After 30 minutes of simmering remove the bay leaves and Andui (if you are going to remove it) and add the rue.  The rue will slightly thicken the broth but you will need to use more that one batch for the flavor not the thickening.  The whole thing will will be slightly thicker than chicken noodle soup but not much.  Once the Rue is added taste and add additional spices as the flavor will change with the rue.  Simmer for another 10 minutes and taste one more time and you are ready to pour the gumbo over a big bowl of rice.  I will usually add more black pepper and Cajun seasoning at the table and as a garnish (It looks pretty AND adds heat  :thumb: ).  The end result is you now have Gumbo that can be canned for you down home folks or frozen for you modern convenience folks and you have no more turkey to throw out.


I usually cook an additional Turkey so that i have about 5 galons of gumbo and I will can it and it makes the best fast meal with some instant rice.  The 5 galons will last for about 3 months at our house 2 girls 3 boys and only one is not a teen.

[MimisMomma]

Wow!! This sounds fabulous!! I am going to have to make this. Do you ever add anything else to it? Like corn or beans? And I would think that you can also serve it over egg noodles or anything really. Over breakfast biscuits too. OK now I am really looking forward to when I make my turkey in a couple of weeks!! Thanks so much for this!!

[DP]

This stuff is great to have around.  You can use it in so many different ways.  Its good over rice noodles, beans and if you thicken it, it is great over biscuits.  I have also used it with dumplings.  You can season to taste and it could be used in so many different ways.  Kids still love it best over rice and I have to say it is the fastest meal in the house.  5 minutes for instant rice and 5 minutes for gumbo!  (It takes longer to clean off the kitchen table to eat than it does to get the food hot!)

I have tried it over beans and it tastes great but if the beans are too dark it will not look too appetizing.  Tried it with black beans and it looked strange but tasted great, had to close my eyes to eat it  !

Let me know if you try it and I would like to know how you use it!

Hope you enjoy it and I hope you had a happy Thanksgiving.