What’s Cookin’, Good Lookin’?
Click on a recipe name below to display the instructions.
Greenberg Smoked Turkey and
Andouille Sausage Gumbo
Makes about 8 servings.
- 1 cup vegetable oil
- 1 ¼ cups flour
- 1 large yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 cups chopped celery
- 1 tsp salt
- 1 tsp cayenne (optional)
- 1 pound andouille sausage, removed from casing
- 3-4 bay leaves
- 6 cups Greenberg Smoked Turkey stock (recipe below)
- reserved turkey meat from making stock
- 5-6 cups additional chopped Greenberg Smoked Turkey
- ¼ cup chopped parsley
- ¼ cup chopped green onion tops
- ½ Tbsp gumbo filé powder
- 2 cups rice, cooked
- Remove sausage from casing and crumble into a large, heavy-bottomed pot, preferably cast iron. Cook over medium-high heat until cooked through. Transfer to paper towels. Pour off fat from pot.
- In same pot, heat oil over medium-high heat. Whisk in flour and continue to stir constantly with a whisk or wooden spoon until roux turns a deep, dark chocolate brown color. This should take about 30 minute. If you sense that the roux is in danger of burning, reduce heat immediately and continue to stir.
- Once roux has reached desired shade, stir in onions, bell pepper and celery and continue to stir about 1 – 2 minutes until the vegetables release their steam. Add salt, cayenne and sausage and continue to cook about 5 minutes.
- Add bay leaves and stock and bring to a boil over high heat. Reduce heat and simmer, uncovered, for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Add turkey and continue to simmer uncovered for 2 hours.
- Adjust seasonings and thin out with more stock if necessary. Just before serving, mix filé powder with a few tablespoons of stock, stir to a smooth consistency and then add to gumbo.
- For each serving, place mound of rice in bottom of bowl, ladle gumbo over and top with chopped parsley and green onions.
Greenberg Smoked Turkey Stock
This stock makes a superb base to enhance your favorite savory winter soup!
- 1 turkey carcass
- 2 yellow onions, chopped
- 3 carrots, peeled and chopped
- 4 stalks celery, chopped
- 4 cloves garlic, peeled
- 4 sprigs thyme
- 3-4 bay leaves
- 1 Tbsp black peppercorns
- 1 gallon water, or enough to cover carcass
- Remove all skin from turkey. Cut or break carcass into smaller pieces and place in a large stock pot. Add vegetables, seasonings and water. Place pot over high heat and bring to a boil. Reduce heat and simmer, uncovered, for about 2 hours. Skim off any foam that rises to the surface.
- Strain stock, reserving liquid. Once solids have cooled to a manageable temperature, pick through and reserve any turkey meat that has fallen off the bones. See that no turkey meat remains on the carcass. Set meat aside for use in soup.
- Unused portions may be frozen for later use.
Greenberg Smoked Turkey Pâté
- Ground turkey
- Finely grind turkey in food processor with metal blade inserted. Mix with just enough mayonnaise to spread easily, approximately 1 cup of mayonnaise for each pound of ground turkey.
- Serve on crackers, or the Greenberg family favorite way: scoop with your favorite potato chip and top with a jalapeno slice; or use on plain white bread as a spread for finger sandwiches.
Ground turkey can be frozen in plastic bags for later use.
Greenberg Smoked Turkey Quesadillas
- Large flour tortillas
- Grated Monterrey Jack cheese
- Sliced Greenberg Smoked Turkey
- Fresh cilantro sprigs
- Jalapeño slices
- Shredded lettuce
- For each quesadilla: Heat a cast iron or non-stick skillet over medium high heat. Do not add oil.
- Place one large tortilla in skillet. Sprinkle a handful of cheese (about ½ cup) evenly over tortilla. Add a handful of sliced turkey, cilantro and jalapeno slices. Top with second tortilla and cook until cheese begins to melt, about 3 minutes. Using 2 spatulas, turn quesadilla over and continue cooking another 3 minutes to crisp bottom tortilla. Slide onto plate and cut into 6 wedges.
- Serve with shredded lettuce, pico de gallo and sour cream, if desired. (We like to ‘lift the lid’ of the cooked quesadilla and insert the lettuce and pico de gallo.)
Pico de Gallo
- 6 roma tomatoes, chopped
- 1 red onion, chopped
- 1 jalapeno, seeds removed, chopped
- juice of 1 lime
- 1 bunch cilantro, chopped
- 1 Tbsp ground cumin
- salt to taste
- Red pepper flakes (optional—for extra kick!)