The Best Leftover Turkey Gumbo Recipe Foodcom

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SAUSAGE GUMBO



Sausage Gumbo image

To keep it simple, we've opted for just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

Provided by EatingWell Test Kitchen

Categories     Healthy Turkey Sausage Recipes

Time 40m

Number Of Ingredients 11

12 ounces hot Italian turkey sausage links, removed from casings
2 teaspoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon Cajun seasoning
2 tablespoons all-purpose flour
4 cups chopped tomatoes
4 cups reduced-sodium chicken broth
2 ½ cups frozen chopped okra
¾ cup instant brown rice
1 bunch scallions, trimmed and sliced (optional)

Steps:

  • Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
  • Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
  • Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 17.8 g, Cholesterol 25.3 mg, Fat 6.2 g, Fiber 3 g, Protein 11.5 g, SaturatedFat 1.6 g, Sodium 627.2 mg, Sugar 4.9 g

MAX'S TURKEY GUMBO



Max's Turkey Gumbo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 16

1 turkey carcass
2 bay leaves
2 celery stalks, diced
2 chicken bouillon cubes
1 carrot, roughly chopped
1 onion, chopped
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
2 yellow onions, diced
2 celery stalks, diced
1 green bell pepper, diced
1 pound smoked sausage, such as Kielbasa, sliced 1/4 inch thick
1 tablespoon Creole seasoning
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Steamed rice, for serving

Steps:

  • For the turkey stock: Remove any meat from the turkey carcass and shred or roughly chop the meat so there are no large chunks. Refrigerate until ready to use.
  • Put the turkey carcass in a large pot with 10 cups of water (feel free to use any leftover turkey stock in the place of water if you want to), the bay leaves, celery, bouillon cubes, carrots and onions. Bring to a boil, lower to a simmer and simmer for about 1 hour.
  • For the gumbo: In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce the heat to low. Cook, whisking constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery and green peppers and cook until the vegetables are soft, an additional 5 minutes.
  • Strain the turkey stock through a fine-mesh sieve and add it to the Dutch oven along with the reserved turkey meat and sausage. Bring the mixture back to a boil and lower to a simmer; simmer for 1 hour.
  • Stir in the Creole seasoning and season with salt and pepper. Serve with steamed rice.

TURKEY GUMBO RECIPE



Turkey Gumbo Recipe image

Gumbo is a great way to use leftover turkey. A dark roux, spicy sausage, and the 'holy trinity' of vegetables give this dish its fabulous Cajun flavor.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch     Soup

Time 2h40m

Yield 8

Number Of Ingredients 21

8 strips bacon (diced)
3/4 cup vegetable oil (divided use)
1 cup all-purpose flour
1 pound smoked sausage (preferably Cajun-inspired, such as andouille )
2 cups onion (chopped)
1 cup green bell pepper (chopped)
1/2 cup red bell pepper (chopped)
1 cup celery (chopped)
3 green onions (chopped, white and light green separated from dark green)
3 cloves garlic (minced)
2 to 2 1/2 quarts chicken stock (or turkey stock, low sodium)
3 to 4 cups turkey (cooked, chopped or shredded)
3 tablespoons Worcestershire sauce
3 bay leaves
1 teaspoon kosher salt (or to taste)
1 teaspoon Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 cup chopped parsley (plus more for garnish, if desired)
Optional: hot sauce , for serving
Optional: steamed rice, for serving

Steps:

  • Gather the ingredients.
  • Put the bacon in a large skillet and place the skillet over medium heat. Cook until the bacon has rendered its fat. With a slotted spoon, remove the bacon pieces to paper towels to drain. You should have about 1/4 to 1/3 cup of drippings left in the pan. Refrigerate the crumbled bacon to use as a garnish or save it for another use.
  • Remove 2 tablespoons of oil from the 3/4 cup and set it aside. Add the remaining oil-about 2/3 cup-to the bacon drippings. Add the flour to the bacon drippings and oil mixture and cook over medium heat, constantly stirring, for about 25 to 30 minutes, or until the roux is the color of milk chocolate. Remove the roux from the heat and set it aside.
  • Heat the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the smoked sausage and cook for about 5 minutes, stirring frequently.
  • Add the onions, celery, green and red bell pepper, and the white and light green parts of the green onions to the sausage; continue to cook for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 1 minute longer.
  • To the vegetables and sausage, add the reserved roux; stir to combine.
  • Gradually add 2 cups the chicken stock to the pot a little at a time, stirring constantly. Add the chopped turkey, Worcestershire sauce, bay leaves, salt, Cajun seasoning, thyme, and black pepper. Bring to a boil and then reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. If too thick, add more stock in small amounts.
  • Stir the parsley and chopped green onions (dark green parts) into the gumbo and serve it over hot steamed rice.
  • Garnish the turkey gumbo with extra green onions, parsley, and the crumbled cooked bacon, if desired.

Nutrition Facts : Calories 748 kcal, Carbohydrate 34 g, Cholesterol 129 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 1539 mg, Sugar 10 g, Fat 49 g, ServingSize 8 servings, UnsaturatedFat 0 g

TURKEY GUMBO



Turkey Gumbo image

Provided by Chris Shepherd

Categories     Soup/Stew     turkey     Thanksgiving     Dinner     Lunch     Sausage     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 17

4 stalks celery, chopped
3 small yellow onions, chopped
1 large green bell pepper, seeded and chopped
3/4 cup canola oil
3 tablespoons olive oil
1 1/3 cups all-purpose flour
16 ounces andouille sausage, sliced into thin rounds
1 small red bell pepper, seeded and chopped
8 cloves garlic, minced
8 to 10 cups chicken stock or low-sodium chicken broth, as needed
2 tablespoons fresh thyme leaves, chopped
1 1/2 teaspoons cayenne pepper
1/4 cup hot sauce, preferably Crystal
1/4 cup Worcestershire sauce
2 teaspoons kosher salt, as needed
1 1/4 teaspoons freshly ground black pepper, as needed
4 cups pulled cooked turkey meat or rotisserie chicken, skin removed

Steps:

  • In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
  • In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
  • In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
  • Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

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

LEFTOVER TURKEY GUMBO



Leftover Turkey Gumbo image

I had this at church, this is so easy and so good. Uses up your leftovers also. My pickiest of eaters loves this.

Provided by children from A to Z

Categories     Gumbo

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (7 ounce) box Zatarians gumbo base mix (or any soup mix with rice)
1 (14 ounce) package frozen seasoned corn and black beans (I used pictsweet brand)
1 lb turkey meat, cut up in bite sized pieces
6 cups water
1 -2 cup prepared stuffing, leftover
1 -2 cup mashed potatoes, leftover

Steps:

  • In a dutch oven or stock pot add all ingredients.
  • Bring to a boil. Stir.
  • Reduce heat to medium, simmer for 25 minute.
  • Stirring occasionally to prevent rice from sticking.
  • Enjoy!

Nutrition Facts : Calories 178.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 50, Sodium 344.6, Carbohydrate 13.4, Fiber 1.5, Sugar 1.2, Protein 18.3

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