Most of this turkey below has become a fantastic Turkey and Andouille gumbo. I didn't get to make a gumbo from Thanksgiving Day turkey leftovers because it got eaten ias leftovers, by me in my Thanksgiving Day sandwich which I have been enjoying for at least 33 years and quite possibly more like 36 years.
So the turkey was picked of all of the meat, the bones were roasted and a stock made from them. Alright, a good bit of the breasts were eaten but still there was a lot of meat that went into the gumbo.
While the onions, bell pepper and celery was cooking down I got the roux going in a cast iron frying pan.
It's a good thing I decided to use the BIG Le Creuset round dutch oven for this gumbo. With the roux and pot right next to each other it was an easy cook. The seasonings were ready to add the stock by the time the roux reached the darkness I wanted so I let that come to a simmering boil before adding the roux.
I let it simmer a short bit before adding the turkey, andouille and a lil smoked sausage. Oh, there was a good bit of diced tasso added to the seasoning mix from the start. With the meats added I needed more stock which was added after the picture below was taken. In all there was close to about one and a half gallons for turkey stock added.
I thought I had taken a picture of the finished gumbo in the pot. After simmering for about two hours it was perfect! And that big dutch oven was close to the top full. While it was simmering I made a potato salad and close to the end of the cook I put together some pepperjack cheese stuffed boudin egg rolls.
Oh, and also.... the other day I made some half whole wheat rolls for dinner with beef stew but only used half the batch of bread dough so I took that from the fridge and made some Parker house style dinner rolls.
Some went back for seconds so when they do that I say that's a compliment in itself.
So the turkey was picked of all of the meat, the bones were roasted and a stock made from them. Alright, a good bit of the breasts were eaten but still there was a lot of meat that went into the gumbo.
While the onions, bell pepper and celery was cooking down I got the roux going in a cast iron frying pan.
It's a good thing I decided to use the BIG Le Creuset round dutch oven for this gumbo. With the roux and pot right next to each other it was an easy cook. The seasonings were ready to add the stock by the time the roux reached the darkness I wanted so I let that come to a simmering boil before adding the roux.
I let it simmer a short bit before adding the turkey, andouille and a lil smoked sausage. Oh, there was a good bit of diced tasso added to the seasoning mix from the start. With the meats added I needed more stock which was added after the picture below was taken. In all there was close to about one and a half gallons for turkey stock added.
I thought I had taken a picture of the finished gumbo in the pot. After simmering for about two hours it was perfect! And that big dutch oven was close to the top full. While it was simmering I made a potato salad and close to the end of the cook I put together some pepperjack cheese stuffed boudin egg rolls.
Oh, and also.... the other day I made some half whole wheat rolls for dinner with beef stew but only used half the batch of bread dough so I took that from the fridge and made some Parker house style dinner rolls.
Some went back for seconds so when they do that I say that's a compliment in itself.
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