Serves: 11
Total Calories: 139
Boil turkey carcass in water until meat falls from the bones, about 2–3 hours. Remove meat from bones and set aside. Reserve broth.
In a large soup kettle, melt butter or margarine and sauté onion and celery. Add flour and stir mixture over medium heat until golden, the color of caramel. Stir in reserved broth, then add tomatoes, okra, bay leaves, thyme, marjoram, parsley, gumbo filé, and reserved turkey meat. Heat to boiling and simmer 30 minutes. Add salt and pepper to taste. To serve, put 1/2 cup rice in each bowl. Ladle gumbo over rice.
This Turkey Gumbo recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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