Deep South Dining | April McGreger

Topic: Malcolm and Carol welcome April McGregor to the show for Thanksgiving week. The Vardaman-native is in town for the holidays to talk about sweet potato farming, turkey carcass gumbo, fermenting, preserving, recipe developing, working as the current Director of The People’s Kitchen in Philadelphia, PA, and more.Guest(s): April McGregerHost(s): Malcolm White and Carol PalmerEmail: [email protected] you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Turkey Bone Gumbo by April McGregorRoux:1 cup fat — I used a combination of sunflower oil and lard from pasture-raised hogs1 heaping cup all purpose flourSeasoning vegetables & sausage:1 1/2; cups chopped celery1 1/2; cups chopped green pepper3 cups chopped yellow or white onionSaltBlack pepper1 pound Andouille or country sausage, preferably smoked, cut into bite size pieces (optional)Turkey & turkey stock:Turkey carcass, picked of as much meat as possible and reserved1 gallon water3 Bay leavesA pinch of cayenneA handful of fresh thyme sprigs or a teaspoon of dried thymeA handful of parsley stems1 onion, quartered, plus the skins from your chopped onion seasonings1 carrot, cut into 1-inch chunks2 stalks of celery, plus ends and pieces from your chopped celery seasoningsEnds and pieces from your chopped green pepper seasoningsA couple of smashed garlic gloves1 tablespoon whole peppercorns2 whole allspice berries, optionalA few drops of hot sauceSeveral pinches of saltTo Finish:1 cup chopped scallions1 cup chopped parsleyButtered white riceFile powder (optional)Hot sauce1. Assemble all of your seasonings and have them ready and your stock well under way before making your roux.2. In a large stock pot, start your turkey stock. Your carcass needs to be fully submerged under water. Cut your carcass down the breast bone or into several pieces to make this happen. Bring the stock to a gentle boil, then turn down to a steady slow simmer and cook for about 2 hours. Taste stock for seasoning and add more salt if necessary. Remove the carcass from the stock and set aside to let cool. When cool enough to handle, pick the meat from it and set aside. Strain the stock and reserve.3. Make your roux: In a large, heavy bottomed pot, heat oil over medium to medium high heat. Whisk in flour. Stir continuously until your roux is the color of dark brown sugar or chocolate. This may take 45 minutes or more. Take turns stirring with your friends or family, but keep stirring. If you are afraid that your roux is burning, turn down your heat.4. Dump your vegetable seasonings – onion, celery, and green pepper- into your roux and stir. Add a good pinch of salt and pepper and cook until wilted, about 5 minutes. Add your sausage and cook 5 minutes more.5. Next whisk in gradually about 8 cups of stock. Bring to a simmer and cook uncovered for 1 1/2 hours. Add reserved turkey meat and simmer another 10 minutes then stir in parsley and scallions. Taste for seasoning and add more salt and pepper as desired. Serve over hot, buttered rice and pass the hot sauce and file powder at the table. Hosted on Acast. See acast.com/privacy for more information.