Deep South Dining

Topic: Malcolm and Carol welcome April McGregor to the show for Thanksgiving week. The Vardaman-native is in town for the holidays to talk about sweet potato farming, turkey carcass gumbo, fermenting, preserving, recipe developing, working as the current Director of The People’s Kitchen in Philadelphia, PA, and more.

Guest(s): April McGreger

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Turkey Bone Gumbo by April McGregor

Roux:

1 cup fat — I used a combination of sunflower oil and lard from pasture-raised hogs

1 heaping cup all purpose flour

Seasoning vegetables & sausage:

1 1/2; cups chopped celery

1 1/2; cups chopped green pepper

3 cups chopped yellow or white onion

Salt

Black pepper

1 pound Andouille or country sausage, preferably smoked, cut into bite size pieces (optional)

Turkey & turkey stock:

Turkey carcass, picked of as much meat as possible and reserved

1 gallon water

3 Bay leaves

A pinch of cayenne

A handful of fresh thyme sprigs or a teaspoon of dried thyme

A handful of parsley stems

1 onion, quartered, plus the skins from your chopped onion seasonings

1 carrot, cut into 1-inch chunks

2 stalks of celery, plus ends and pieces from your chopped celery seasonings

Ends and pieces from your chopped green pepper seasonings

A couple of smashed garlic gloves

1 tablespoon whole peppercorns

2 whole allspice berries, optional

A few drops of hot sauce

Several pinches of salt

To Finish:

1 cup chopped scallions

1 cup chopped parsley

Buttered white rice

File powder (optional)

Hot sauce

1. Assemble all of your seasonings and have them ready and your stock well under way before making your roux.

2. In a large stock pot, start your turkey stock. Your carcass needs to be fully submerged under water. Cut your carcass down the breast bone or into several pieces to make this happen. Bring the stock to a gentle boil, then turn down to a steady slow simmer and cook for about 2 hours. Taste stock for seasoning and add more salt if necessary. Remove the carcass from the stock and set aside to let cool. When cool enough to handle, pick the meat from it and set aside. Strain the stock and reserve.

3. Make your roux: In a large, heavy bottomed pot, heat oil over medium to medium high heat. Whisk in flour. Stir continuously until your roux is the color of dark brown sugar or chocolate. This may take 45 minutes or more. Take turns stirring with your friends or family, but keep stirring. If you are afraid that your roux is burning, turn down your heat.

4. Dump your vegetable seasonings – onion, celery, and green pepper- into your roux and stir. Add a good pinch of salt and pepper and cook until wilted, about 5 minutes. Add your sausage and cook 5 minutes more.

5. Next whisk in gradually about 8 cups of stock. Bring to a simmer and cook uncovered for 1 1/2 hours. Add reserved turkey meat and simmer another 10 minutes then stir in parsley and scallions. Taste for seasoning and add more salt and pepper as desired. Serve over hot, buttered rice and pass the hot sauce and file powder at the table.