lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, January 1, 2014

Turkey Gumbo

Turkey Gumbo
Firstly, happy new year!  C left for Aspen the day after thanksgiving to take ski lessons, so he missed out on the best part of Thanksgiving: the leftovers. So while Miss F and I visited Aspen, we had a second turkey feast, C style. Pop n serve rolls, log cranberry sauce from a can, and copious amounts of gravy. Since there were only three of us eating the turkey, I had a ton of meat leftover. My friend Erica was telling me about the turkey gumbo that her family made with leftovers. And it took me back in time, because I used to make turkey gumbo every year after Thanksgiving, but it has been at least 10 years since I have done it. The roux takes nearly an hour to make, but it is worth it. I set my laptop next to the stove top and caught up on my internet browsing (Pinterest!) This recipe is adapted from Emeril Lagasse.
Turkey Gumbo

¾ cup canola oil
¾ cup flour
½ cup chopped onions
½ cup chopped green bell pepper
½ cup chopped celery
1 tablespoon chopped garlic
6 cups chicken or turkey broth
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving

In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and cook 30 seconds, until fragrant. Add broth, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice.
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