The Best Leftover Turkey Gumbo Recipes

SAUSAGE GUMBO

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.

MAX'S TURKEY GUMBO

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

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.

TURKEY GUMBO

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.

LEFTOVER TURKEY GUMBO RECIPE - (4.7/5)

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

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!

EASY CHICKEN (TURKEY) GUMBO

Steps:

• In large deep skillet, heat olive oil.
• Add onion, celery, peppers, okra and saute for 2 minutes.
• Add garlic and saute another 2 minutes.
• Add flour to vegetable-oil mixture and stir.
• Continue stirring until flour turns brown.
• Add chicken, tomatoes, broth and seasonings.
• Shrimp or sausage can be added if desired.
• Simmer for 20 minutes.
• Serve over cooked rice.