For those of us in the U.S. tomorrow is, of course, Thanksgiving.
And while retailers and e-tailers alike are trying like mad to start their Black Friday sales early (some by as much as 36 hours–seriously, folks, get a grip!), here I’m much more concerned about the meal and a little downtime.
In addition to the turkey (click for our current turkey practices), dressing, sides and pies what I wasn’t exactly planning on what this cold that I seem to have caught just in time to “ruin” my long weekend.
(And by ruin I mean force me to lay comatose in front of the television and maybe play some computer games because colds sap my will to be productive.)
(Don’t get all excited there–my ideal video game consists of various hidden object searches and other puzzles. No FPS here. And I lack the coordination to play most of the Wii Lego games we have, too. Though I do kinda want Epic Mickey 2, just because.)
At any rate!
With a big meal like Thanksgiving comes the inevitable question of what to do with the leftovers. Our favorite solution is Turkey Gumbo, the recipe for which I’ve added below. There’s a very good chance this will serve as supper Sunday night when our home game (finally!) reconvenes.
And while I don’t want to be all buy-buy-buy on you, I saw something today that might be up your alley. Since, you know, you’re reading this blog and, some of you, have bought my book. The Fighting Man’s Frying Pan Kickstarter is something I really might need to own. It’s got 20+ days left in its campaign and has already met its funding goal, so this isn’t a call to support so this happens. It’s gonna happen. But I thought you might want to know about it just the same. I’m pretty picky about my cookware and recently purchased a very nice frying pan for normal use. The fact that they’re offering a handle kit as a reward at the $27 pledge level appeals to me greatly.
Check it out: Combat Kitchenware by James Brown
And now for that recipe I promised you:
(first posted on Nibbles ‘n Bites, 11.30.2009)
First you make a roux from
- 2/3 c olive oil
- 2/3 c flour
Cooking to just past blond stage–enough to cook the flour completely and develop a little thickening power but without adding too much color to the gumbo.
- 2 onions, diced
- 3 cloves garlic, minced
- 6 green onions, chopped
- 2 ribs celery, diced
- 1 green bell pepper, diced
and cook for 5-10 minutes before adding
- 1 lb (or more) smoked sausage, sliced
- 1 turkey carcass with some meat left on the bones
- 2 smoked turkey wings (optional)
- 2 Tbsp parsley
- 1 tsp thyme
- 2 bay leaves
- salt and pepper to taste
- 1 c white wine
and then enough water to cover the works. For very large turkey carcasses you may need to break it in half so as not to water-down the gumbo just to cover all the pieces.
Simmer for 45 minutes or so, then add
- 2 cups of cooked turkey, or whatever you have left
and continue to cook for 15 minutes.
Remove from the heat and stir in
- 3 Tbsp file powder
and let sit for 5 minutes before serving over white rice.
Mom’s the one who likes to use the smoked turkey wings, especially if we’re shy on actual leftover turkey besides the carcass. (I know, carcass isn’t a very appetizing word but it makes a very appetizing soup!)