Master of the Pit
- Joined May 7, 2010
I roast them low and slow like at 250F otherwise you get burnt meat bits. I take them out when I really start to smell the roasted goodness. Time always varies.
Here is a great turkey gumbo recipe from AR.com
- 1 1/8 cups vegetable oil
- 1 1/4 cups all-purpose flour
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1 pound smoked sausage, cut into 1/2-inch slices
- 3 bay leaves
- 6 cups turkey stock
- 3 1/2 cups coarsely chopped leftover turkey
- 1 tablespoon file powder
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped green onions
- Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 10 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
- Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.
- About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.
For the smoked sausage, andouille is a great choice, or, you can use kielbasa