Turkey Gumbo

Published: Saturday, May 01, 2010, 10:33 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Turkey Gumbo
Gombo de Dinde

The Remains of a Turkey
1/2 Pound of Lean Ham
2 Tablespoons of butter or 1 of Lard
1 Bay Leaf
3 Sprigs of Parsley
3 Dozen Oysters
1 Large Onion
1 Sprig of Thyme
2 Quarts of Oyster Water
1/2 Pod of Red Pepper, Without the Seeds Salt, Pepper and Cayenne to Taste

Nothing is forever lost in a well-regulated Creole Kitchen. Where turkey is served one day, the remains or "left-over" 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 shapes. 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.

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