Turkey & Sausage Gumbo
12 cups low sodium chicken broth 1 carcass leftover roasted turkey
bones
2 tablespoons plus ¾ cup canola oil 2-3 links andouille sausage or smoked Czech sausage, cut into ½-inch moons
¾ cup all-purpose flour
4 cups yellow onion, ¼-inch dice 2 cups celery, ¼-inch dice
2 cups green bell pepper, ¼-inch
dice
¼ cup chopped garlic
6 fresh or dried bay leaves 1 tablespoon dried oregano ½ tablespoon dried thyme 1 teaspoon black pepper
1 teaspoon cayenne pepper 2 tablespoons Worcestershire sauce 1 tablespoon Louisiana hot sauce 1½ pounds leftover turkey, ½-inch
shreds
Kosher salt to taste
Cooked white rice and/or potato
salad for serving Instructions:
Heat the chicken broth and turkey bones in a large stockpot. Bring to a boil then simmer for about 1 hour to extract turkey flavor. Strain and reserve broth; discard turkey bones.
Heat 2 tablespoons canola oil in a large heavy-bottomed 2-gallon stockpot over medium-high heat. Add the sausage and cook until slightly crisp. Remove sausage with a slotted spoon and reserve.
Add remaining oil to stockpot, then add flour. Cook the flour slowly over medium-high heat, stirring constantly until it resembles melted chocolate, approximately 12 minutes. Pay close attention to avoid burning.
Stir in onions, celery and bell pepper and cook for 10-15 minutes. Add garlic and cook briefly until fragrant. Stir in bay leaves, oregano, thyme, black pepper and cayenne. Cook for 5 minutes.
Stir in the reserved broth in increments and bring the mixture to a quick boil. Lower heat to a simmer, add Worcestershire and hot sauce, reserved sausage and leftover turkey. Cook for 45 minutes to an hour to bring the flavors together.
Taste and add salt as needed. Serve with rice and/or potato salad. Makes about 15 servings