---------- 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
  filé

  MM Waldine Van Geffen vghc42a@prodigy.com.
 
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