Mom’s leftover turkey gumbo
Ingredients:
1 Turkey carcass, skin, giblets and leftover gravy
1 Qts. water
1 tsp. salt
6 peppercorns
1 bay leaf
3 sm. potatoes, diced
3 carrots, diced
3 robs celery, diced
2 med. onions, diced
1/4 c. rice
1/4 c. barley
1 Tbsp. parsley
1/2 tsp. each basil, garlic salt, oregano and thyme
1 c. frozen peas
How to:
In a large Dutch oven over high heat, bring to a boil the turkey leftovers, two quarts of water, one teaspoon of salt, six peppercorns and the bay leaf. Reduce heat, cover and simmer for 1-1/2 hours or until a rich stock is made. Strain and return the stock to the pot.
Pick the meat from the bones of the turkey carcass and chop. Add to the stock with the potatoes, carrots, celery, onion, rice, barley, parsley, basil, garlic salt, oregano and thyme. Cover and simmer for 1-1/2 hours. Add the peas and cook for five minutes longer.
Makes about three quarts.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.