Best Leftover Turkey Gumbo Recipes

Leftover Turkey Gumbo Recipe - (4.7/5) image

Provided by á-16791

Number Of Ingredients 16

6 TB. Butter
6 TB. Flour
1 TB. olive oil
1/2 package deer polish sausage, or 1 andouille sausage, or 1 smoked sausage
1/2 medium bell pepper, chopped
1/2 medium onion, chopped
2 stalks celery, chopped
1 TB. Thyme
1/2 tsp. Ground Cumin
1/2 tsp. cayenne pepper (if using spicy andouille sausage use 1/4tsp)
1/2 tsp. freshly ground pepper
1 qt turkey stock w/ turkey meat (see note)
4 large bay leaves
1/2 cup rice, vege rice, or brown rice (before cooking)
1 cup or as much as you like, Leftover turkey meat cubed into bite sized pieces.
1/4 lb small shelled shrimp (I don't use these as Linda doesn't like shrimp)

Steps:

Soup base. I usually use the thanksgiving leftover turkey to make a nice, meat-filled , rich stock. Leave some meat on the bones, cover with water, and let simmer for several hours. Strain. In a medium pot, melt the butter over low heat. Add the flour to make a roux. Cover over very low heat for 1-1/2 hours, stirring every 10-15 minutes. In a separate pan, heat the olive oil over high heat. Add the sausage and cook for 2-3 minutes, stirring constantly. Add the bell peopper, onion, and celery, along with the thyme, cumin, cayenne, and pepper and cook for 3-5 minutes stirring constantly. When the roux is ready, slowly stir in the turkey stock. Add the contents of the other pot. Add the turkey and shrimp (if used). Stir in the Bay leaves and salt. Cook for 10-15 minutes. Add the rice just before serving and serve when the rice is soft.

The Best Leftover Turkey Gumbo Recipe - Food.com image

Provided by @MakeItYours

Number Of Ingredients 14

1 1/2 lbs torn/shredded leftover turkey meat
8 cups turkey broth or 8 cups chicken broth
1 cup water
1 1/2 cups canola oil
1 1/2 cups flour
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb smoked sausage, finely chopped (I use food processor)
1 lb smoked sausage, sliced 1/4 inch thick
1 tablespoon salt
1 teaspoon cayenne pepper (or a little more if you like)
2 tablespoons chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves

Steps:

Make the roux.
In a large Dutch oven, over medium heat, combine the oil and flour.
Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
Add all the chopped veggies to the roux, along with the chopped sausage.
Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
Add the salt and cayenne pepper.
Add the broth and water, combining well.
Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
Add the turkey and sliced sausage to the gumbo.
Cook 15 minutes more.
Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
Stir in green onions and parsley.
Serve over rice, with hot french bread!