Turkey Gumbo

Gombo de Dinde

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Remains of a Turkey
  • ½ Pound of Lean Ham
  • 2 Tablespoonfuls of Butter, or 1 of Lard
  • A Bay Leaf
  • 3 Sprigs of Parsley
  • 3 Dozen Oysters
  • A Large Onion
  • A Sprig of Thyme
  • 2 Quarts of Oyster Liquor
  • ½ Pod of Red Pepper, Without the Seeds
  • 2 Tablespoonfuls of File
  • Salt, Pepper and Cayenne to Taste.

Method

Nothing is ever lost in a well-regulated Creole kitchen. When Turkey is served one day, the remains or “left-overs” are saved and made into that most excellent dish — a Turkey Gumbo. It is made in the same manner as Chicken Gumbo, only instead of the chicken the Turkey meat, black and white, that is left over, is stripped from the bones and carcass. Chop fine and add to the hot lard, and then put in the ham, cut fine into dice shape. Proceed exactly as in the recipe above, only after adding the boiling water, throw in the bones and carcass of the Turkey. At the proper time remove the carcass and bones, add the oysters, and then remove the pot and “File” the Gumbo. Serve with Boiled Rice. Turkey Gumbo, when made from the remains of Wild Turkey, has a delicious flavor.