Vicki McCain has your answer for what to do with leftover turkey

DEBORAH WHEELER

If you're already contemplating what to do with the leftover turkey after the big day this year, Kitchenique's Vicki McCain has an answer for you.

McCain is a native of New Orleans and often infuses Creole touches into her dishes. McCain said that in New Orleans turkey gumbo is a staple, and it's a traditional dish she has taught at her Kitchenique Cooking School every year since 1999.

"I get emails from all over the country about my turkey gumbo and it has become a family tradition in the homes of many," she said. "It's traditional New Orleans gumbo, but made with turkey. This tradition has spread all over the country. I do it every year and I have friends who say it is the best gumbo ever. Each year I receive emails and phone calls from customers who have attended the class and now make this gumbo part of their family's Thanksgiving tradition. It freezes beautifully and is just good comfort food on a cold winter night."

McCain has generously shared the recipe for her famously popular gumbo so it can also become a tradition in your family.

Enjoy! And, happy Thanksgiving!

TURKEY OR CHICKEN ANDOUILLE GUMBO

By Vicki McCain

Kitchenique Cooking School Director

This rich and hearty gumbo can be made with an oven-roasted or Cajun fried turkey carcass leftover from the holidays or with fresh bone-in chicken or turkey pieces.

3-3 1/2 lb fresh bone-in chicken or turkey pieces

Peanut oil for frying

or

3-3 1/2 leftover turkey carcass with meat

1 lb Andouille sausage, sliced 1/4-inch thick

ROUX

1 cup peanut oil

1 cup AP flour

VEGGIE MIX

2 cups onions, chopped

1 cup red or green bell pepper, chopped

3/4 cup celery, finely chopped

1 bunch green onion tops, chopped

4 garlic cloves minced

STOCK

8 cups rich turkey or chicken stock

Note: I use More Than Gourmet Glace de Volaille Gold (roasted turkey stock) or Glace de Poulet depending on which meat I am using for the gumbo. If I am boiling a turkey carcass I will taste the stock and just add some glace to enrich it. If I am not boiling the carcass I mix about 1/4 cup glace to 8 cups hot water.

SEASONING

1 tsp ground black pepper

1 tsp ground white pepper

1/2 tsp cayenne pepper

3 bay leaves

2 tbsp chopped flat leaf parsley

1 tsp dried thyme

For more information and a calendar list of McCain's classes, call 837-0432 or visit www.kitchenique.com.

McCain's Gumbo Ya Ya class will be taught Nov. 20 at 6 p.m. at Cuvee Destin Teaching School.