Archive for the ‘Tips and Techniques’ 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.

Herb and Fruit Vinegars

I’m hoping that you enjoyed my previous tips on preparing herb butters and oil.  I love preparing them both. Today’s recipe is on another one of my favorites: preparing flavored vinegars.

Seasoned vinegar is especially useful for making marinades and salad dressing due to its deeply infused flavors.

Herb or fruit flavored vinegar may be made by combining in sterilized jars or bottles:

  • 1 cup fresh herbs or fruit (bruise slightly to release their oils) or 1 to 2 tablespoons coarsely chopped herbs and
  • 2 cups of white or red wine vinegar (It’s important to find a high-quality white or red wine vinegar to start with, one with minimal levels of ethyl acetate, the compound that shows up in lesser-quality vinegars.)

Tightly cap the container and set aside to steep in a warm place for about two weeks checking daily. Strain and discard herbs. Repeat with fresh herbs/fruit for richer flavor. Decant into sterilized jars or bottles with a tight-fitting cap.

You can also add vinegar and herbs or fruit to a saucepan. Bring to a simmer and slowly cook two minutes. Strain through a coffee filter inside a strainer and store.

Typical herbs to use singly or in a combination are: basil, dill tarragon, rosemary, celery seed, cranberry, mustard seed.

Add a couple of sprigs of herbs or a few seeds to the final product for a festive-looking bottle.  Remember to keep away from direct sunlight.

Some flavors to try:

  • Apple Spice
  • Tarragon
  • Raspberry, Nectarines, Peaches or Mangoes
  • Lemon
  • Garlic Chive

Have you ever made your own flavored vinegar? What has been your favorite flavor? Any particular tips to impart?

Chef Lynn Ware is a private/personal chef specializing in healthy cooking, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

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