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:

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