1 turkey carcass (or turkey pieces)
1 pint shucked oysters underlined (optional)
1/2 c. Garlic Olive Oil
1/2 c. flour
1 onion, chopped
1 bunch green onions, chopped
3 stalks of celery, chopped
2 bay leaves
1/2 tsp. Herbes De Provence Olive Oil
salt & pepper to taste
1/2 lb. andouille sausage, or farmer sausage
3 Tbsp. chopped fresh parsley
splash of Italian Herbs Balsamic
Place turkey carcass in a stockpot, cover with water and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. When cool enough to handle, strain stock into a large measuring cup and discard bones. If using oysters, strain oyster cliques into stock. You will need 8 cups of stock.
In a large heavy stock pot, heat garlic oil over medium high heat. Add flour and stir constantly until roux becomes the color of peanut butter. Add onions, green onion and celery. Simmer over low heat until vegetables are transparent or translucent. Add Herbes De Provence Olive Oil and cook 1 minute more. Add stock. Add bay leaves, salt, pepper and sausage. Cover and simmer for 30 minutes. Add turkey meat and oyster if using and cook until oysters curt, 1-2 minutes. Remove bay leaves and adjust seasonings if necessary. Add parsley and Italian Herbs Balsamic and serve over rice.
*Tested in our Louisiana Cooking Class