Leftover Turkey Gumbo

5.00 (15)
⏱ 165 mins 🍽 15 serving(s) 🏷 Gumbo

This hearty gumbo transforms leftover turkey into a deeply satisfying meal. It begins with a dark chocolate-coloured roux, which forms the base for the holy trinity of onions, celery, and bell pepper. Smoked sausage adds a robust flavour, simmered in a rich turkey broth. The shredded turkey is stirred in towards the end, ensuring it stays tender. Finished with fresh parsley and green onions, it's a fantastic way to repurpose holiday leftovers into something new and delicious.

Leftover Turkey Gumbo

Ingredients

  • 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

Method

  1. Begin by preparing the roux.
  2. Place a large Dutch oven over heat and mix the canola oil with the flour.
  3. Stir continuously for 20-30 minutes until the mixture turns a dark brown, chocolate colour.
  4. Stir the chopped yellow onions, green bell pepper, celery, and the finely chopped smoked sausage into the roux.
  5. Cook while stirring now and then until the vegetables have softened completely, for about 10 minutes.
  6. Mix in the salt and cayenne pepper.
  7. Pour in the turkey broth and water, stirring to combine everything thoroughly.
  8. Allow the mixture to reach a boil, then lower the heat and simmer uncovered, stirring occasionally, for 1 1/2 hrs.
  9. Add the shredded leftover turkey meat and the sliced smoked sausage to the pot.
  10. Continue cooking for another 15 minutes.
  11. Take the pot off the heat, let it stand for 5 minutes, then skim off any fat from the surface.
  12. Fold in the chopped green onions and fresh parsley leaves.
  13. Serve the gumbo over cooked rice, accompanied by hot French bread.

Nutrition (per serving)

Sodium881000 mg

Recipe details

CategoryGumbo
Authorlorenlou