Smoked Turkey & Collards Gumbo
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
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.