Best Monday To Friday Turkey Gumbo Recipes

The Best Leftover Turkey Gumbo image

Provided by LorenLou

Categories Gumbo

Time 2h45m

Yield 15 serving(s)

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!

Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1

Turkey Andouille Gumbo image

Provided by Food Network

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups flour
1 1/2 cups oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups sliced andouille sausage
2 quarts stock
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish

Steps:

In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

Monday to Friday 4 Cheese Turkey Casserole image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

3/4 pound medium egg noodles, boiled for about 6 minutes or until still firm to the bite
10-ounce package thawed frozen petite peas
2 cups finely chopped cooked turkey
1 cup heavy cream
1/4 cup each of shredded or chopped blue cheese, mozzarella, Parmesan and ricotta
1/4 cup sliced almonds
Salt and pepper

Steps:

Preheat the oven to 350 degrees. In a bowl combine the noodles, peas and turkey. In a skillet bring the cream to a simmer. Remove the skillet from heat and stir in the four cheeses. Toss this mixture with the noodles and peas, add salt and pepper and transfer to a buttered baking pan. Top with almonds and bake for 20 to 30 minutes or until bubbling hot.