After The Party Is Over: Leftover turkey tips and a recipe for Turkey Gumbo from Emeril Talks Turkey, November 2001

Leftovers
We're all probably guilty of making a turkey sandwich with meat that should've been tossed a couple of days earlier. Keep in mind that roasted turkey must be refrigerated as soon as possible. In other words, don't let the bird sit out on the sideboard for the entire afternoon while everyone watches the football game!

Refrigerate your turkey within two hours of the time it comes out of the oven. To make the task easier, cut the bird into smaller pieces for storage. For instance, go ahead and carve the entire breast for easy sandwich making and pick the carcass to get it ready for making that gumbo!

The refrigerated turkey leftovers should be eaten within 3 or 4 days. Don't tempt fate or food poisoning.

And the other turkey-related goodies (such as stuffing and gravy) should be consumed within two days. The cranberry relish, pies, yams, mashed potatoes and other vegetables should be eaten within 4 days, just make sure that they, too, have been refrigerated from the get-go!

So, what does all that mean?

Do not leave food out at room temperature for more than two hours, and cool leftovers promptly in shallow pans less than two inches deep.

Cut the whole bird into smaller pieces for safe storage.

Dressing and stuffings should be reheated to 165F. in a 325-350F. oven or on the stove top. Sauces and gravy must be heated to a rolling boil.

Turkey meat can be reheated in the oven to 165F. or served cold.


Turkey Bone Gumbo

3/4 cup vegetable oil
3/4 cup all purpose flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound smoked sausage, such as Andouille or Kielbasa, chopped
2 quarts Turkey Broth
Reserved turkey meat from Turkey Broth
Reserved onions and celery from Turkey Broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions
2 cups cooked long-grain or converted rice

Combine the oil and flour in a large cast-iron pot or large, heavy stockpot. Place the pan over medium heat and cook, stirring constantly, for 20 - 30 minutes to make a dark brown roux, the color of light chocolate.

Add the onions, bell peppers, celery, salt and cayenne to the pot and cook until soft, stirring, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Stir in the broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery to the pot and cook for 15 minutes. Stir in the parsley and green onions, and cover and keep hot until ready to serve.

Serve hot in soup bowls with approximately 1/4 cup rice per serving.

Yield: 8 servings

Click here! for other Turkey Tips or to get the Thanksgiving Game Plan from Emeril Lagasse.

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