Recipe: Turkey gumbo with artichokes and andouille
(Gary Friedman / Los Angeles Times)
Total time: 4 to 7 hours for stock, about 1 1/2 hours for gumbo
Servings: 8 to 10
1 roasted turkey carcass
2 onions, chopped
2 large carrots, peeled or scrubbed and chopped
3 stalks celery, diced
1 bunch parsley, leaves and stems, rinsed well and coarsely chopped
1 teaspoon whole black peppercorns
1 bay leaf
1. Place the turkey carcass, meatiest side down, in a large stockpot. Fill the pot halfway with water. Bring to a boil and skim any scum off the surface. Reduce the heat and simmer 30 minutes. Remove the carcass to a carving board; let it sit until cool enough to handle.
2. Add the onion, carrots, celery, parsley, peppercorns and bay leaf to the water in the stockpot and continue simmering.
3. Shred or cut any remaining meat off the carcass and set it aside in a bowl; cover and refrigerate.
4. Return the bones to the stockpot and continue simmering, adding just enough water every hour to cover. Cook until the stock is rich and aromatic, at least 3 hours or up to 6.
5. Cool, then strain, discarding solids. (If you have time, refrigerate the stock until it's well-chilled, then lift off the fatty top layer and discard.)
1/2 cup olive or vegetable oil
3/4 cup flour
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