What/where is your recipe for Smoked turkey gumbo. I'm interested in
trying it.

Thanks,
Michael

Mary Spillman wrote:
>
> I don't know all the technical reasoning behind putting bones in your soups
> and stews but, I always use the bones for flavor.  You do want  a bone with
> marrow.  When I make Smoked Turkey Gumbo I simmer the bones over night and
> then remove and save the meat.  The broth is gelatinous when chilled.
> Again, I don't know the reasoning just that it is delicious.
> Mary Spillman