Turkey Gumbo with Roasted Turkey Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 turkey carcass |
5 cups water |
1 stalk celery |
1 small carrot, scraped |
4 peppercorns |
vegetable cooking spray |
2 teaspoons vegetable oil |
1 tablespoon all-purpose flour |
1 1/2 tablespoons finely chopped onion |
1 1/2 tablespoons finely chopped celery |
1/2 cup sliced fresh okra |
6 ounces roasted turkey breast, cubed (about 1 1/2 cups) |
1/2 cup canned no-salt-added whole tomatoes, drained and chopped |
1/2 cup frozen whole-kernel corn, thawed |
1/4 teaspoon pepper |
1/4 teaspoon hot sauce |
1/8 teaspoon salt |
1 fresh sprig of thyme |
1 bay leaf |
Directions:
1. Place turkey bones in a large Dutch oven; add water, celery, carrot, and peppercorns. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Strain broth through a cheesecloth- or paper towel-lined sieve; discard bones, vegetables, and peppercorns. Cover broth, and chill thoroughly. Skim and discard fat from top of broth. Reserve 1 3/4 cups broth, and set aside.
2. Coat a small saucepan with cooking spray; add oil. Place over medium heat until hot. Add flour; cook, stirring constantly, 6 minutes or until lightly browned.
3. Add onion and celery to saucepan; cook 2 minutes, stirring frequently. Add 1 3/4 cups reserved broth and okra; bring to a boil, reduce heat, and simmer, uncovered, 10 minutes. Add cubed Roasted Turkey Breast and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Remove and discard bay leaf.
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