Chef Pat Mould Extends Thanksgiving With A Cajun Twist
Today on 'Mornings With Ken and Bernie' Chef Pat Mould offered his take on making the most of that Thanksgiving turkey. After brining his first-ever turkey Chef Mould said he roasted the carcass last night and simmer the bones for hours to start one of his favorite meals. Chef Mould said,
If you make a turkey-sausage gumbo without first making turkey stock you're missing out on a lot of flavor. With the turkey stock I add fresh sausage and of course some andouille sausage as well.
Listen to the interview: