Thursday, December 29, 2011

Post Christmas Uses for Turkey

My wife called and asked me to pick up some andouille and oysters on the way home from work. The turkey carcass was simmered down last night to a rich stock. All that's needed is some roux and the holy trinity.

I suspect some turkey gumbo is in my future.

(Note to foodies: that's the Louisiana version of andouille, not the French, which is made from tripe)

1 comment: