Thanksgiving Leftover Turkey Sauce Piquant

Name: Thanksgiving Leftover Turkey Sauce Piquant
Ingredients: Baked turkey and/or smoked turkey, deboned; 2 cups flour for thick roux; 2 cups flour for thick roux; 1 cup oil and bacon drippings for roux; 1 cup oil and bacon drippings for roux; 1 cup oil and bacon drippings for roux; 2 cups onions, chopped (1 cup white and 1 cup green onions); 2 cups onions, chopped (1 cup white and 1 cup green onions); 2 cups onions, chopped (1 cup white and 1 cup green onions); ½ cup celery, chopped (depending on how much turkey); ½ cup celery, chopped (depending on how much turkey); ½ cup bell pepper, chopped (same as celery); ½ cup bell pepper, chopped (same as celery); ½ cup bell pepper, chopped (same as celery); 1 cup parsley, chopped; 2 TBS. garlic, chopped; Salt, to taste; 2 TBS. Louisiana hot sauce; 2 TBS. Lea & Perrins Worcestershire sauce; Dry white wine (at least 3 cups); 2 to 4 small cans tomato sauce (depends on taste); Water; Mushrooms (optional), whole; Pimento olives (optional); 6 drops Peychaud’s bitters; ½ tsp. dried mint, crushed

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

Baked turkey and/or smoked turkey, deboned
2 cups flour for thick roux
1 cup

Leftovers

Method

First you make a roux. When the roux is dark brown, add chopped onions, peppers, and celery and continue cooking. When onions become clear, add green onions and parsley and continue cooking for a few minutes. Add a bit of cold water so that the roux becomes a thick liquid. Add chopped garlic and the rest of the seasonings, including tomato sauce and wine. Add