2 Andoulle sausage links
1/2 c oil
3/4 c flour
1/2 green pepper diced
2 celery stalks diced
1/2 onion diced
1 pinch Cayenne pepper
5 dashes hot sauce or to taste
48 oz chicken stock
1 tsp Italian seasoning
2 bay leaves
turkey, turkey, turkey add as much as you like
salt and pepper about 1/4 tsp each
salt and pepper to taste
white rice for serving (I make about 3 cups in a rice cooker)
In a large frying pan heat the oil until it ripples. Begin adding the flour and whisk. Continue to stir and add the flour until all the flour is added and the color turns a copper color. Add the celery, pepper, along with the sausage and onion and heat until the veggies are softened. Add the chicken stock and continue to stir the flour with a whisk until it dissolves into the broth. Add the turkey, Cayenne, bay leaves, and hot sauce. Taste for seasoning. Set heat to low and let simmer for a hour. Remove from heat and serve over rice.
4 Qts. water
1 turkey carcass
1 turkey drumstick quarter with the thigh
3-4 carrots cut into coins
2 stalks celery
2 potatoes diced
1 can Campbell's cream of chicken soup
2 tsp salt
1/4 tsp pepper
1 Knorr concentrated soup bullion packets
Egg Dumplings
1 cup flour
3/4 tsp salt
1 1/2 tsp baking powder
1 egg
1/3 c milk
In a large stock pot boil the carcass and drum stick in the water. Add the can of cream of chicken soup and the veggies, salt, pepper, and bullion. Let boil for an hour. Remove the carcass and drum stick and let cool. When cool to the touch cut the turkey into bite sized pieces and return to the pot. Taste for salt. Bring to a boil.
Mix together the ingredients for the dumplings and drop by tablespoons into the broth. Lower heat and cover the soup for 10-12 minutes. Don't peek! After the 10 minutes check the dumplings for doneness and serve.
