What I'm Doing with the Leftovers

[Townhallsavoy]

Turkey Stock:
1 Turkey carcass (broken up into pieces)
2 Onions, cut into eight wedges
2 Carrots, cut into large pieces
3 Stalks of Celery, cut into large pieces
1 Tablespoon of allspice
1 Tablespoon of fresh sage
1 tablespoon of fresh rosemary
1 Orange, sliced
1 Bay leaf
8 quarts water
Salt
Pepper

Turkey Gumbo:
1 cup of flour
1/2 cup of canola oil
1/2 cup of bacon grease 

2 onions, chopped
1 bell pepper, chopped
5 jalepeno peppers, chopped (seeded)
4 celery stalks, chopped

5 garlic cloves, chopped
3 bay leaves
1 tsp cayenne pepper

1 pound Conecuh hickory smoked sausage, sliced about 1/2 inch per piece
1-2 pounds of leftover chopped turkey meat (depending on how much you want

1 pound okra, sliced

Rice
Leftover rolls from Thanksgiving

What to do:

1.  Assemble all stock ingredients.
2.  Slowly bring to a boil
3.  Simmer for two hours, skimming surface of any grease
4.  When stock is finished, carefully strain into a bowl or pot.  Discard all ingredients and keep stock warm.
5.  Make dark roux by combining flour and fat for about 20-25 minutes over medium-high heat (don't burn it)
6.  Add vegetables to roux, stirring constantly for about 3-4 minutes.  (Just until soft)
7.  Add vegetables to stock and bring to a boil but immediately upon boiling, turn down to a simmer.
8.  Add garlic, bay leafs, and cayenne to stock. 
9.  Slow simmer for 30 minutes
10.  Brown sausage and drain grease except for maybe a tablespoon left in the pan
11.  Add sausage and turkey to the pot.
12.  In same pan as sausage, brown okra over medium-high heat
13.  Add okra to gumbo and let simmer for maybe 20 minutes. 
14.  EAT ALL THE GUMBO. 

[JR4AU]

Turkey Stock:
1 Turkey carcass (broken up into pieces)
2 Onions, cut into eight wedges
2 Carrots, cut into large pieces
3 Stalks of Celery, cut into large pieces
1 Tablespoon of allspice
1 Tablespoon of fresh sage
1 tablespoon of fresh rosemary
1 Orange, sliced
1 Bay leaf
8 quarts water
Salt
Pepper

Turkey Gumbo:
1 cup of flour
1/2 cup of canola oil
1/2 cup of bacon grease 

2 onions, chopped
1 bell pepper, chopped
5 jalepeno peppers, chopped (seeded)
4 celery stalks, chopped

5 garlic cloves, chopped
3 bay leaves
1 tsp cayenne pepper

1 pound Conecuh hickory smoked sausage, sliced about 1/2 inch per piece
1-2 pounds of leftover chopped turkey meat (depending on how much you want

1 pound okra, sliced

Rice
Leftover rolls from Thanksgiving

What to do:

1.  Assemble all stock ingredients.
2.  Slowly bring to a boil
3.  Simmer for two hours, skimming surface of any grease
4.  When stock is finished, carefully strain into a bowl or pot.  Discard all ingredients and keep stock warm.
5.  Make dark roux by combining flour and fat for about 20-25 minutes over medium-high heat (don't burn it)
6.  Add vegetables to roux, stirring constantly for about 3-4 minutes.  (Just until soft)
7.  Add vegetables to stock and bring to a boil but immediately upon boiling, turn down to a simmer.
8.  Add garlic, bay leafs, and cayenne to stock. 
9.  Slow simmer for 30 minutes
10.  Brown sausage and drain grease except for maybe a tablespoon left in the pan
11.  Add sausage and turkey to the pot.
12.  In same pan as sausage, brown okra over medium-high heat
13.  Add okra to gumbo and let simmer for maybe 20 minutes. 
14.  EAT ALL THE GUMBO.

Damn dude, that shit looks most excellent!  I'm printing that, and saving. 

[jmar]

Damn dude, that shit looks most excellent!  I'm printing that, and saving.

Same here. My sister's "borrowed" my stock pots several years ago and I don't know the statute of limitations on such items. Any ideas?