1 turkey carcass
1 stick unsalted butter
1 cup all-purpose flour
2 yellow onions, diced
2 celery ribs, diced
1 green pepper, diced
2 chicken bouillon cube
1 Tablespoon Creole seasoning
1 pound smoked sausage (such as kielbasa), sliced 1/4 inch thick
Remove turkey meat from carcass and dice. Set aside. In a large Dutch oven over
medium heat, melt butter. Add flour and reduce heat to low. Cook, stirring
constantly, until the mixture is chocolate brown, about 15 minutes. Do not let
burn. Stir in onions, celery, and green pepper and cook an additional 5 minutes.
Stir in 10 cups water and bouillon cubes. Place turkey carcass in the water and
bring to a boil. Reduce heat to a simmer and continue to simmer for 4 hours.
Remove carcass. Add reserved turkey meat and sausage. Stir in Creole seasoning
and season with salt and pepper. Simmer one hour. Serve with steamed rice
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