Day After Thanksgiving Turkey And Sausage Gumbo Recipes

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TURKEY AND SAUSAGE GUMBO



Turkey and Sausage Gumbo image

Makes 6 to 8 servings

Number Of Ingredients 18

1 tablespoon vegetable oil
½ (16-ounce) package andouille sausage, chopped
4 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
3 cloves garlic, minced
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1 quart leftover turkey pan juices, turkey stock, or chicken stock
2 cups leftover chopped or shredded cooked turkey
2 bay leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh lemon juice
¼ teaspoon Worcestershire sauce
Hot cooked rice

Steps:

  • In a large Dutch oven, heat vegetable oil over medium-high heat. Add sausage, and cook for 8 to 10 minutes or until browned. Remove sausage, and set aside, reserving drippings in pot. Melt butter with drippings in pot over medium-high heat. Stir in onion and next 3 ingredients; cook, stirring frequently, for 6 to 8 minutes or until vegetables begin to soften. Stir in flour and next 3 ingredients; cook, stirring constantly, for 1 minute. Whisk in turkey juices or stock until well combined. Stir in turkey, next 4 ingredients, and cooked sausage; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 10 to 12 minutes or until slightly thickened. Serve over rice.

THE BEST LEFTOVER TURKEY GUMBO



The Best Leftover Turkey Gumbo image

My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!

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

DAY-AFTER-THANKSGIVING TURKEY AND SAUSAGE GUMBO



Day-After-Thanksgiving Turkey and Sausage Gumbo image

Make and share this Day-After-Thanksgiving Turkey and Sausage Gumbo recipe from Food.com.

Provided by gailanng

Categories     Gumbo

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups vegetable oil
1 1/2 cups all-purpose flour
2 large onions, chopped
1 bell pepper, chopped
2 celery ribs, chopped
3 -4 garlic cloves, chopped
10 cups turkey stock, preferably homemade (make from carcass and for more flavor can add better than bouillon)
1 lb andouille sausages, smoked sausage or 1 lb kielbasa, sliced 1/4-inch thick
salt and pepper (can use Cajun or Creole spice seasoning blend)
cayenne pepper
6 cups turkey, picked from leftover carcass minimum (roasted or smoked)
1 cup chopped green onion
1/2 cup minced parsley, heaping
hot cooked rice

Steps:

  • To make the roux, in a large Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly until becomes a reddish-brown color, approximately for 30 to 40 minutes. Be careful not to burn.
  • Add to the roux the onions, bell pepper and celery, stirring, about 5 minutes; add broth. Bring to a boil, stirring to incorporate roux, then reduce heat and simmer for 1 hour. Add salt, pepper and cayenne. Add turkey and sausage then simmer an additional 30 minutes. Should the gumbo become too thick, thin with additional broth or water. Skim from the top any fat that surfaces.
  • Add the green onions and the parsley. Serve over hot rice.

Nutrition Facts : Calories 668.5, Fat 56.7, SaturatedFat 10.8, Cholesterol 32.4, Sodium 699.7, Carbohydrate 26.3, Fiber 2.2, Sugar 3, Protein 14.3

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