Archive for the ‘Fall’ Category

Making Gumbo From Your Leftover Thanksgiving Turkey


If you are anything like me then you are tired of eating Thanksgiving turkey by Saturday. Here is a simple recipe that I extracted from Nola Eats for you to make turkey gumbo.

Turkey Gumbo

“Make a stock with the leftover turkey carcass and save any leftover bits of roasted turkey for the gumbo. The vegetables for the gumbo are cooked in two stages to create layers of taste and texture.”

Frank Brigtsen’s Thanksgiving Gumbo
Makes 12 bowl-sized portions, 14-1/2 cups

1 pound andouille sausage, sliced into half-rounds 1/4-inch thick

2 tablespoons mild olive oil (pomace olive oil preferred)

4 cups diced yellow onions

3 cups diced celery

2 cups diced green bell peppers

2 bay leaves

1 tablespoon minced fresh garlic

4 teaspoons salt

1/4 teaspoon whole-leaf dried thyme

1/2 teaspoon ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon ground cayenne pepper

3 tablespoons gumbo file powder

12 cups turkey stock, made from roasted turkey carcass

14 tablespoons vegetable oil (3/4 cup + 2 tablespoons)

1 cup all-purpose white flour

4 cups leftover roasted turkey, in bite-size pieces

Hot cooked rice for serving

Preheat oven to 350 degrees. Place the sliced andouille sausage on a shallow baking pan and bake until the edges turn brown, 40-45 minutes. Remove from oven.

Heat the olive oil in a large pot over high heat. Add 3 cups onion, 2 cups celery, 1-1/2 cups  bell pepper and bay leaves. Cook, stirring occasionally, until onions begin to turn brown, 12-15 minutes.Add the remaining vegetables: 1 cup onion, 1 cup celery, and 1/2 cup bell pepper. Reduce heat to medium, Cook, stirring occasionally, until the second stage of onions turn soft and clear, 2-3 minutes.

Your Seasonal Food Guide for Fall Cooking

The Best Fruits and Veggies to Eat This Fall

Your Fall Seasonal Food GuideFall is the time when we’re really excited to get back into our kitchens and spend some time tinkering again: making long-simmered stews and sauces, braising, baking, and other forms of cooking that we eschew in hotter weather. Luckily, the cooler temperatures bring a whole slew of seasonal goodies to cook with, from crisp apples and juicy pears to hearty greens, sweet root vegetables, and sturdy winter squash. Make the most of what you’ll find at the markets this autumn with our comprehensive guide for buying, storing, and preparing the season’s best produce, plus plenty of recipe ideas to put it all to use.  Click here to view original web page at www.saveur.com

When making your selections, consider the many varieties of winter squash.  They tend to stay fresh longer;  a few weeks on the counter (think about creating a centerpiece on your table) and months in the refrigerator.

Here are 55 Healthy Seasonal Squash Recipes (Click here to view original web page at greatist.com )

Apples, pears, brussels sprouts, parsnips, and cauliflower are all considered ‘Superfoods’ and they are now coming into season.  Make sure you include them when menu planning.  Here are some recipes to get you started.

Search
Advertisement
Chef Lynn Ware

1

Like Us on Facebook
Newsletter

Archives