TURKEY BONE GUMBO

Turkey Bone Gumbo

Makes 8 to 10 servings

3/4 cup vegetable oil

3/4 cup all-purpose flour

1-1/2 cups chopped onions

1 cup chopped bell peppers

1/2 cup chopped celery

1 teaspoon salt

1/2 teaspoon cayenne

1/2 pound andouille, cut lengthwise and then chopped

1/2 gallon turkey broth (recipe follows)

1-1/2 pounds turkey meat, chopped,

2 tablespoons chopped parsley

2 tablespoons chopped green onions

In a large cast-iron pot or enameled cast-iron Dutch oven, combine the oil and flour. Stirring constantly and slowly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt and cayenne. Cook, stirring often, until the vegetables are soft, about five minutes.

Add the sausage and cook for five minutes, stirring often. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes. Add the turkey meat and cook for 15 minutes. Add the parsley and green onions. Serve in soup bowls with steamed rice.

Turkey broth

Makes about 1/2 gallon

1 turkey carcass, meat stripped from the bones

3 ribs celery, cut into 4-inch pieces (optional)

2 medium onions, halved (optional)

1 gallon of water, or enough water to cover the carcass

1 tablespoon black peppercorns

4 bay leaves

Place the carcass in a large stockpot. Add the celery, onions, water, peppercorns and bay leaves. Bring to a boil, then reduce the heat to low and simmer, uncovered, for two hours. Remove from heat. Skim any oil that has risen to the surface.

Strain through a large fine-mesh sieve. Refrigerate overnight if possible, and remove fat in the morning.