Friday, November 23, 2012
Leftover Turkey? Here's a great option.
I love Thanksgiving and I also enjoy turkey sandwich's, but sometimes eating straight turkey every day for a week is just too much! Here's a twist, and a great way to put to use your leftover turkey. If you can't find fresh okra, you can buy it in a jar. I find a hot version at local supermarkets that works well. Don't skip it though...It acts as a necessary thickener. If you are not experienced at making a roux, be patient. Don't allow it to burn, or you'll have to start over. It's easy if you take your time, don't overheat, and stir it constantly.
3 cups okra, sliced 1/2 inch thick
1 pound smoked sausage or andouiIle sausage, cut into 1/4-inch slices
Turkey (or chicken) meat, about 2 pounds, cooked and cut into bite size pieces
Louisiana hot sauce or ground cayenne pepper to taste
1 tablespoon Worcestershire sauce
Salt to taste
1/2 cup oil or shortening or bacon drippings
1 cup all-purpose flour
1 cup chopped onion
1 cup chopped green onions
1/2 cup chopped bell pepper
1/2 cup chopped fresh parsley
1/4 cup chopped celery
1 gallon of stock, (16 cups) more or less, made from the leftover turkey, or use chicken stock.
1 tablespoon chopped garlic
Heat the oil in a large, heavy pot over medium heat, then add the flour, reduce heat a bit and make a dark roux. Stir constantly, and make sure not to burn the roux! This will take about 30 or 40 minutes. Here's the roux, almost ready:
To the roux add the onions, green onions, bell pepper, parsley, and celery, stirring after each addition, and cook until the onions are clear. Add 1 cup of the stock and stir well to form a thick paste. Stir in the minced garlic, then the remaining stock. Stir in the okra, sausage, and chicken. Season with hot sauce, Worcestershire, and salt; stir to mix well. Reduce the heat to low, cover, and simmer at least 3 hours, stirring occasionally. Serve over cooked rice. This can be frozen in containers to be eaten another day.
My preferred hot sauce...