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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This has been my all time favorite way to use up the remaining turkey carcass. This gumbo is hearty and full of flavor. It is a must try recipe. Ingredients:
1 turkey carcass, and skin |
left-over gravy |
2 quarts water |
1 turkey giblets |
1 teaspoon salt |
6 peppercorns |
1 bay leaf |
3 small diced potatoes |
3 carrots, cut up |
3 celery ribs, cut up |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
2 medium onions, chopped |
1/4 cup rice |
1/4 cup barley |
1 tablespoon dried parsley |
1/2 teaspoon dried basil |
1/2 teaspoon garlic salt |
1 cup frozen peas |
Directions:
1. Bring the turkey carcass, skin, left over gravy, giblets, any stuffing still clinging to the carcass, and the water to a boil.
2. Turn down the heat and simmer for 1-1/2 hours.
3. Remove the turkey carcass, and strain the stock thru cheese cloth into another pot.
4. Pick meat from the carcass and add back into the stock with all the remaining ingredients, except the peas.
5. Cover and simmer 1 hours longer or until vegetables, rice and barley are done.
6. Add the peas and cook 5 minutes longer.
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