Red Roux

 

Smoked Turkey & Collard Greens in Turkey Bone-Stock Gumbo This recipe calls for 6 oz. of Red Roux. Usually you’ll only need 3-4 oz. of Red Roux for a gumbo, but 6 oz. are necessary for absorbing extra liquid given off by the collards during cooking. Remember to slow-cook gumbo for at least 1-2 hours. You’ll also want to toss in any parts of the turkey you didn't use for added flavor as it cooks. Smoked turkey meat is already cooked! Add your smoked turkey meat after turning off burner and let sit for 5 minutes before serving. You just want to warm the turkey through and not cook it.

Bones house a variety of powerful nutrients that become released when they are slowly simmered in water for a few hours. These nutrients include bone marrow which helps provide the raw materials for healthy blood cells and immune development. Bone-stock also contains other valuable nutrients include collagen, gelatin, hyaluronic acid, chondroitin sulfate, glycosamino glycans, proline, glycine, calcium, phosphorus, magnesium and potassium. Granny was right about that broth!

Smoked Turkey & Collard Greens in Turkey Bone-Stock Gumbo

3 lb. Collards
2 Bell Peppers, med dice
2 Onions, med dice
3 Celery stalks, med dice
1 lb. Okra
3 Garlic cloves, minced
2 lb. Smoked turkey
1 Gallon Bone Stock
1-2C White wine
6 oz. Red Roux (regular or gluten-free/vegan)
1-2 Bouillon cubes (optional)

 

How to make bone-broth

Just fill a big stock pot full (you can’t use too many) with bones. Just cover the bones with water (not too much), and add a few cut up carrots, celery, and onions, a few bay leaves, salt/pepper, parsley, sage, rosemary, or thyme.

Simmer: Bring to a simmer, but not to a boil. You want the kind of simmer with a few bubbles leisurely streaming to the surface every couple seconds. Some ‘gunk’ will rise to the top of the pot; this can be skimmed off with a strainer or a spoon and discarded.

Now, let pot rest for a minimum of 8 hours, all the way up to 24 hours. The longer the bones simmer, the more GAGs and minerals will be drawn from them (BONUS!). Simply give them a little stir every few hours or so.

After it cools, put the broth in containers to refrigerate. Once chilled, skim fat from the surface of the broth. A great ‘test’ to see if it’s well-made is whether, after it’s been chilled; it congeals … or turns perhaps a loose Jello consistency. This is a sign that there are lots of GAGs and NATURAL GELATIN in the broth, which is what you want for healing.

 

 

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