A hearty and flavorful gumbo recipe perfect for family gatherings or a cozy dinner.
Break the turkey carcass into smaller pieces.
Breaking the carcass helps release more flavor into the stock.
Place the turkey carcass, onion, celery, and carrot into a large soup pot with water and bring to a boil.
Skim off any foam that rises to the surface for a clearer stock.
Simmer the stock for 1 hour, then strain and reserve the liquid.
Let the stock cool slightly before straining to avoid burns.
Heat the bacon grease in a pot over medium heat and stir in the flour to make a roux.
Stir constantly to prevent the roux from burning.
Add the bell pepper and okra to the roux and cook until softened.
Adding vegetables to the roux enhances their flavor.
Stir in the smoked sausage, cayenne, bay leaf, Worcestershire sauce, Tabasco sauce, tomato, and reserved stock.
Mix well to ensure even distribution of flavors.
Simmer the gumbo for 2 hours, stirring occasionally.
Keep the pot partially covered to prevent excessive evaporation.
Add the turkey meat, brown sugar, and lemon juice, and simmer for another 30 minutes.
Taste and adjust seasoning before serving.
Serve the gumbo hot with steamed rice or crusty bread.
Garnish with fresh parsley for a pop of color and freshness.
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