Turkey and Sausage Gumbo •Remove all the leftover dark meat from the turkey, and set it to the side •Boil the remaining turkey carcass, including the skin, in a big pot. This stock needs very little additional seasoning because we generously spice our turkeys on the outside, and shoot it up internally for extra spice! • Cut up a bunch of the TRINITY. You know, bell pepper, onion and celery. I usually use 2 large onions, 2 bell peppers, and 6 celery stalks •Make a ROUX in your gumbo pot. If you don’t know how, ask a friend. •When the roux is a deep chocolate color, quickly add the trinity into the pot (this stops the cooking process of the roux, and keeps it from burning). •When the onions begin to look transparent, add the turkey • Add the turkey stock until you get the consistency you like. •Add a little seasoning at this point if you need it •Set to low/simmer on the stove for about an hour and enjoy over rice!
July 16, 2026
