Recipe by Elizabeth Kratz, CKCA
Turkey gumbo is a wonderful, warm and filling dish to serve after Thanksgiving, and it’s a great way to use every part of the turkey.
1 turkey carcass (post-Thanksgiving, with most meat carved off)
4 large carrots, sliced
4 stalks celery, chopped
2 Russet potatoes, peeled and cubed
1/2 cup barley
Water to cover
1 tbsp granulated garlic
1 tbsp kosher salt
1/2 tsp celery salt
1 tsp onion powder
2 tsp ground black pepper
2 tsp paprika
1 can whole sweet corn
1 can peas
1 can green beans
Place turkey carcass in a deep soup pot and cover with water. Bring to a boil and reduce to medium-low heat. Add spices, potatoes, carrots, celery and barley. Cook for approximately one hour.
Remove turkey carcass. Slice off as much or as little turkey meat as you like, returning meat to the soup. You can also add leftover sliced turkey. Add canned vegetables and simmer an additional 15 minutes.
Correct seasoning and serve with crusty bread or in edible bread bowls.
Yield: Serves 8 - 10
Recipes: Soups, Turkey, Meat, Kosher