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

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 p