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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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this is a great dinner on a cold wintery night Ingredients:
1 turkey carcass |
2 large onions, chopped |
3 cloves garlic, chopped |
1 green pepper, chopped |
4 stalks celery, chopped |
2 carrots, chopped |
2 cans chicken broth |
1 teaspoon salt |
1/2 teaspoon pepper |
1 dash hot sauce (i used at least 3) |
2 bay leaves |
1 tablespoon parsley flakes |
1 teaspoon dried basil leaves |
2 -3 cups chopped turkey |
1 lb smoked sausage, chopped into bite size pieces |
3 green onions, chopped |
1/2 cup tony chachere creole instant roux mix |
1 cup uncooked rice |
Directions:
1. put carcass in a large pot and cover with water.
2. Bring to boil.
3. Cook over low heat for 1.5 hrs.
4. Drain turkey, reserve broth.
5. remove meat from carcass
6. add the instant roux and stir (add more if needed).
7. add vegetables and cook until tender.
8. add chicken broth, turkey, sausage and other seasonings, simmer 1 hour.
9. Add 1 cup of uncooked rice and cook 20 minutes longer.
10. (if the stew isn't thick enough, add several tablespoons of instant mashed potatoes. works every time)-.
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