---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Waldine’s Turkey Sausage Gumbo
  Categories: Soups, Poultry, Meats, Cajun
       Yield: 1 recipe
  
 ----------------WALDINE VAN GEFFEN VGHC42A----------------
       1 lg Onion; Chop
     1/2 bn Green Onions; Chop
       3    Ribs Celery; Chop
       1 lg Green Pepper; Chop
       1 tb Garlic; mince, or more
     1/2 c  Oil
     1/2 c  Flour for Roux
            Turkey Carcass and Bones
            -(Leave some meat on when
            -carving)
       1 lb Smoked or Andouille Sausage;
            -1″ Slices
            Left-over Gravy if you have
       2 ds Creole Seasoning
       1 ds Poultry Seasoning, Thyme
            -and Basil
  
   In a large pot, cook flour in the oil, stirring until
   browned. Do not burn. Add veggies and saute until
   transparent. Throw in carcass, bones, left-over
   morsels of turkey, sausage, gravy, neck and giblets (I
   use these in my gravy and remove them to save for the
   gumbo), herbs, salt and pepper to taste.  Cook until
   all meat falls off the bones. Cool. Pick bones out of
   gumbo. Let sit in the fridge and skim off excess fat.
   Add fresh parsley This is my favorite leftover from
   Thanksgiving. NOTE-I have since changed this recipe to
   avoid using all the oil. I saute the veggies in a
   little broth until tender. Then add the carcass, etc.
   When cooked, thicken with Instant flour or a mixture
   of cornstarch/water. Serve over rice and pass the
   file' MM Waldine Van Geffen vghc42a@prodigy.com.
  
 -----

Plain Text Version of This Recipe for Printing or Saving