Yield
5 quarts

How to Make It

Step 1

Crack turkey carcass. Combine carcass and 3 quarts water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 1 hour.

Step 2

Remove carcass from stock; set stock aside. Remove any meat remaining on bones; discard bones. Chop meat into bite-size pieces, and combine with chopped turkey; cover and refrigerate.

Step 3

Combine oil, bacon drippings, and flour in a large stockpot; stir until well blended. Cook over medium heat, stirring frequently, until roux is the color of a copper penny. Stir in celery, onion, green pepper, garlic, and parsley; cook over low heat 20 minutes, stirring frequently. Add okra and sausage; cook an additional 5 minutes, stirring frequently.

Step 4

Add reserved turkey stock, remaining water, tomatoes, Worcestershire sauce, bacon, salt, hot sauce, red pepper, and bay leaves; simmer, uncovered, 2 1/2 hours, stirring occasionally. Stir in reserved turkey, and cook, uncovered, an additional 30 minutes. Remove and discard bay leaves. Stir in lemon juice and brown sugar.

Step 5

Ladle gumbo over hot cooked rice in individual bowls and serve immediately.

Oxmoor House Homestyle Recipes

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