- 1/4 cup all-purpose flour
- 1/4 cups oil, bacon fat or duck fat
- 3 cups white onions, finely diced (about 2 large onions)
- 1 bunch chopped scallions
- 1 1/2 cup celery, finely diced (about 4 stalks)
- 1 1/2 cups green bell pepper (about 2 bell peppers)
- 5 garlic cloves, minced
- 6 ounces Andouille sausage, sliced into 1/4-inch rounds
- 1 1/2 cups Thanksgiving gravy including the vegetables in it*
- 5 cups chicken broth
- 4 cups water
- 2 bay leaves
- 2 sprigs of thyme
- 2 cloves
- 1 tablespoon grated lemon rind
- 3 1/2 cups leftover turkey meat, shredded
- 1 turkey carcass, wrapped in cheesecloth and tied
- 1 bunch parsley, chopped
- Salt and pepper to taste
Liz’s Turkey Bone Gumbo
*To make the gravy, make a roux with some flour and some of your turkey drippings. Add sliced mushrooms (and whatever other vegetables you like) and stock.
In a large pot over medium heat, make a dark roux by combining the oil, bacon grease or duck fat with the flour. When the roux is dark, add the onions and scallions. Stir well, allowing the onions to deepen in color. Add the celery and bell pepper. Add the garlic. Stir until all the vegetables are soft.
Add the sausage. After browning the sausage, add the leftover gravy. Add the stock and water. Everything should be covered by the liquids.
Add the turkey carcass wrapped in cheesecloth (to prevent stray bones). Add the turkey meat and bring to a simmer.
Add the bay leaves, thyme and cloves.
Simmer, uncovered, for at least 2 hours.
Before serving, taste and adjust salt and pepper. Stir in parsley and remove the turkey carcass.
Set the table with file and hot sauce. Ladle the gumbo into bowls over dollop of oyster and cornbread dressing.