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SMOKED TURKEY GUMBO

Ingredients: 1 smoked turkey, carcus including any skin 10 Cup(s) water (approximately) 1 onion, sliced 1 stalk celery, sliced 3 1 sprig fresh thyme, or 1/4 teaspoon dried thyme 1 bay leaf 4 Tablespoon(s) all-purpose flour 1/2 Cup(s) finely diced onion 1/2 Cup(s) finely diced celery 1/2 Cup(s) finely diced green or red bell pepper 1 Teaspoon(s) chile powder (new mexico, california or ancho) -1 pepper 1/4 Teaspoon(s) dried thyme, crumbled 1/4 Teaspoon(s) dried oregano, crumbled 1/8 Teaspoon(s) cayenne (optional) 2 Pound(s) assorted, shellfish * 2 Cup(s) cooked long-grain rice Directions: Place the carcass in a stock pot, breaking it up, if necessary, to make it fit. Add water to cover. Bring to a boil, reduce to a simmer, and skim off any foam that comes to the surface. Add the sliced onion, celery, parsley, thyme sprig and bay leaf; simmer, uncovered, skimming occasionally, for 2 to 4 hours. (The longer you cook it, the richer the stock will be.) Do not let the stock boil or it will turn cloudy. Heat the oil in a large, heavy skillet (preferably cast iron), over medium heat. Stir in the flour and cook, stirring and scrapi ng the entire bottom of the pan at least every 10 seconds, until the resulting roux cooks to a deep mahogany color, 10 to 15 minutes. Adjust the heat to prevent scorching, which can give a bitter taste. Turn off the heat and continue stirring a minute or two until the mixture no longer gets darker on the bottom. Carefully stir in the diced vegetables tables; don ' t let the roux splatter it can cause nasty burns. Stir to coat the vegetables evenly with roux; stir in the chile powder, salt, pepper, herbs and cayenne; set aside. (The roux may be prepared to this point while the stock cooks.) Strain the stock, let it stand until the fat rises to the top, and skim off the fat. Bring 8 cups of the stock to a boil in a large pot, stir in the roux vegetable mixture and simmer until slightly thickened, about 15 minutes. Add the shrimp, crab and/or oysters and simmer just until done, about 5 minutes. Taste for seasoning and correct if necessary. Serve in soup bowls over small scoops of rice. Serves 6 to 8. Comments: PER SERVING: 255 calories 22 g protein, 21 g carbohydrate, 9 g fat (1 g saturated), 92 mg cholesterol, 343 mg sodium, 1 g fiber.
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Turkey muffaletta MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR, PARSLEY, OLIVE OIL, ITALIAN SEASONING & RED PEPPERFLAKES IN MEDIUM BOWL. COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT. CUT BREAD INHALF LENGTHWISE.SCOOP OUT ABOUT HAL Roast turkey 1. Remove turkey from bag. 2. After removing neck and giblets from the body cavity, rinse the bird with cold water. 3. Pat cavities lightly with a paper towel. 4. Rub body and neck cavities with salt. 5. Truss neck cavity with metal skewer and truss l Smoked potato salad LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended. With motor running, slowly pour in salad oil until combined. Add salt and pepper to taste. Cover and chill up to 2 days. ma Turkey waldorf sandwich Combine mayonnaise, celery, walnuts, and lemon juice. Layer lettuce, turkey, apple slices, and mayonnaise mixture between toasted bread. Smoked turkey poss dup Prepare smoker. While briquets are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if you like. Be careful not to use ingredients in the stuffing that will s