This week our favorite recipe was my Leftover Turkey Gumbo inspired by one of my favorite chefs Emeril Lagasse. After our Thanksgiving feast, I had frozen our leftover turkey carcass and I felt a need to mix things up with a creative, tasty and exciting leftover turkey recipes after the holiday.
Turkey Gumbo hit the spot and is a great way to use up the bones and leftover meat from your turkey. Also, you’ll know how much I love a big yummy pot gumbo. During the year, I usually make all kinds of gumbo but this time it’s all about my leftover turkey since we all have so much left and I couldn’t let it go to waste. One of my favorite Thanksgiving traditions is making leftover recipes with what’s on hand and this turkey and sausage gumbo is a winner.
I fell in love with this recipe since the first time I saw Emeril’s Turkey Bone Gumbo I can honestly say that this recipe is down home good and one of the reasons I still do turkey on Thanksgiving is to get the carcass for a turkey stock and to get the turkey meat for this gumbo.
Chunks of sausage and turkey swimming in a broth made with a dark red roux, a nutty flavor that perfectly mellowed out the kick of cayenne pepper. But in this gumbo recipe the turkey flavors meld together with the nutty roux, spicy cayenne, and smoky sausage in a way that tastes unique, and bold, and makes you feel warm all over. If you’ve never made a roux before, just know that it takes a good 20 minutes or so of constant stirring. It may seem like a pain, but it’s worth it.
Cut veggies added to Roux
Chicken sausage added to veggies and Roux
My favorite part is sopping up all that gumbo with a big piece of leftover monkey or french bread, it’s so savory, delicious and finger licking good. This is one of those soups that taste better the day after you make it. Now you can have something to make other than turkey sandwiches after you cook a turkey.
Are you making Turkey for Christmas?
Hope your having a great start to the holidays!
Ali in the Valley
Leftover Turkey Gumbo
Turkey Gumbo is usually made from the broth you make from the leftover turkey after carving it up on a holiday. Never throw it away! If you don’t make gumbo the next day, you can always save it in your freezer.
3/4 cup vegetable oil
1 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/2 pound smoked sausage (such as andouille or kielbasa, chopped)
1 pound of shrimp (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
3 quarts Turkey Broth
Reserved turkey meat and vegetables from making turkey broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions
Cooked long grain white rice (for serving)
Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
Season the onions, bell peppers, celery and garlic with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage, the dried thyme and oregano, and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat, shrimp and the reserved onions and celery and cook for 15 minutes. Taste, adjust the seasoning if necessary, and add the parsley and green onions.
Serve in soup bowls with hot rice. (Filé powder can be added at the table according to personal taste.)
Note: If you want to make a Turkey Gumbo and don’t have a carcass, roast 3 1/2 pounds of turkey wings until browned and use them for your broth instead and add roasted turkey to the gumbo.
Note: If you make the soup too spicy add more roux to reduce spicy flavor!