Around Thanksgiving, Nana would stock up on turkey necks. And whatever she didn’t use for gravy, she’d freeze for gumbo. We always knew to expect this turkey gumbo shortly after the holiday since the celebration generally left us too broke to splurge on fancy food.
This recipe was excerpted from ‘Homage’ by Chris Scott. Buy the full book on Amazon.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
In a large Dutch oven, heat the oil over medium heat. Add the onion, bell peppers, celery, and garlic and cook for 3 minutes, or until translucent. Add the turkey necks and caramelize for about 8 minutes. Remove the necks from the pot and set aside. Add the flour and filé powder to the pot to make a roux and stir continuously for 25 minutes, until it is dark brown.
Step 2
Return the turkey necks to the pot along with the chicken stock and thyme. Stir and bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for 1 hour.
Step 3
Skim the excess fat off the top of the gumbo. Season with salt, pepper, and hot sauce and serve over the rice.
Recipe notes
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