ROUSES_Winter2022_Magazine Pages Web

TURKEY STOCK Makes 2-3 quarts

WHAT YOU WILL NEED: Leftover bones, meat, skin and carcass from a roasted turkey 1 stalk celery, roughly chopped 1 large onion, peeled and quartered 4 quarts water (or enough to cover carcass) 2 teaspoons salt 1 tablespoon black peppercorns 4 bay leaves HOW TO PREP: Place turkey bones, meat, skin and carcass in large stockpot. Add celery, onion, water, salt, peppercorns and bay leaves. Bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally and scrap- ing bottom of pan to loosen any bits of meat, for at least 2 hours. Remove from heat and skim any fat that has risen to the surface. Strain through a large colander into another pot. Use stock immediately or freeze in quart-size containers. Turkey necks are dark meat, so they stay flavorful and juicy when smoked, smothered, stewed, fried, or when prepared in a seafood boil or gumbo. WHAT YOU WILL NEED: 4 whole turkey necks 1 yellow onion, chopped 1 tablespoon Rouses Down the Bayou seafood boil 5 cups water, for boiling Salt and pepper HOW TO PREP: Place turkey necks, onion and seafood boil in water on stove and simmer for an hour. Remove from heat, allow to cool. Cut turkey necks into 4-inch pieces. Season liberally with salt and pepper, and sear on all sides in a large cast-iron pot with a lid. Remove from pot, roll neck pieces in flour, and fry them in 350°F vegetable oil for approximately 35 minutes, or until heated through. FRIED TURKEY NECKS Makes 4 servings 3 cups all-purpose flour Vegetable oil, for frying

breasts. Return skin to skillet and let simmer for another 10 minutes to render fat, turning occasionally. Remove skin and discard, and pour rendered fat into a large cast-iron pot. Add duck breasts and cook for 10 minutes on each side. Remove duck breasts. Slice when cooled. In same skillet place cut sausage and cook for 10 minutes to render juices from sausage. Remove sausage and pour rendered oil into cast-iron pot; this should yield about ¼ cup of oil. Add vegetable oil to duck and sausage oil rendering. When all oil is placed into pot, it should be 1 cup exactly; add additional oil to make it come up to 1 cup if it’s short. Slowly shake the flour over the oil in the cast- iron pot with one hand while stirring with the other hand. Stir constantly for about 30 minutes until a dark, rich, chocolate color is achieved. Reduce the heat to medium and stir the onion, bell pepper, celery and garlic into the roux. Stir constantly and brown the vegetables for about 15 minutes. After vegetables are browned, add turkey, duck, chicken and sausage, and stir for 10 minutes at a simmer. Add chicken stock and Cajun Power Garlic Sauce. Let boil for 10 minutes, stirring constantly. Reduce to low heat. Cover and cook on low for 1 hour. Season with salt and pepper, and serve with dirty rice and cornbread dressing.

GUMBO OF THE MONTH: DECEMBER

TURDUCHEN GUMBO Serves 12

WHAT YOU WILL NEED: 2 duck breasts Cajun seasoning 1 pound fresh green onion smoked sausage, cut into bite-sized slices ¾ cup vegetable oil 1 cup all-purpose flour 2 cups chopped yellow onion 1 cup chopped bell pepper 1 cup chopped celery 2 tablespoons chopped garlic 1 Rouses Rotisserie Chicken, deboned and shredded 1 pound leftover turkey, shredded 4 (32-ounce) containers unsalted chicken stock or leftover Thanksgiving turkey stock 4 tablespoons Cajun Power® Garlic Sauce Leftover dirty rice, for serving Leftover cornbread dressing, for serving HOW TO PREP: Liberally season duck breasts with Cajun seasoning. Place them skin side down in cast-iron skillet and cook on medium-low for 10 minutes, until fat starts to render. Remove breasts and remove skin from

66 ROUSES WINT ER 2022