Even though we are still pretty stuffed from our incredible Thanksgiving feast, I’m considering what to make with the leftover turkey. That is the one component to yesterday’s meal that we always seem to have a lot of after everything else has been devoured.
This year’s leftover turkey dish was inspirated by Southern chefs. The cooked poultry is being turned into a warm and comforting hearty meal of gumbo! Traditionally, chicken or shrimp is one of the two proteins in gumbo. (Andouille sausage is the other one.) Being the day after Thanksgiving, we used leftover turkey here. Onion, garlic, celery, green bell pepper, and okra are the classic vegetables that complete this stew and make for a great dish. Serve over cooked rice for a complete warming comfort meal.
Turkey Gumbo
Turkey Gumbo (adapted from tennessean.com) Total Time Required: 75 minutes, Prep Time: 10 minutes, Makes: 6 servings
Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1/2 cup flour
- 1 onion, diced
- 3 celery ribs, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 12 ounces andouille sausage, sliced thin
- 6 cups of turkey or chicken stock
- 1 tablespoon fresh thyme, minced
- 1 teaspoon salt
- 1/4 teaspoon celery seed
- 1/2 teaspoon dried, rubbed sage
- 1/4 teaspoon cayenne
- 1/8 teaspoon allspice
- 2 cups okra, sliced
- 5 cups pulled, cooked turkey meat
- hot, cooked rice for serving
Directions:
In a heavy stock pot, heat the oil over medium heat. Whisk in the flour to make a roux.
Start with the roux.
Stir constantly over medium heat until the roux darkens to the color of a copper penny or darker, about 30 minutes. The darker the roux, the richer the gumbo will taste.
Getting close . . .
. . . nice & dark & done!
Add the onion, celery, and bell pepper to the roux and sauté until soft, about 10 minutes.
Add the onion, celery, and bell pepper to the roux and sauté.
Stir in the garlic and andouille and stir for a minute or two.
Stir in the garlic and sausage.
Whisk in the stock until the roux and stock are combined. Bring to a boil while stirring, then reduce to a simmer.
Add the stock to the pot.
Add the herbs and spices and simmer, stirring occasionally, for 10 minutes.
Add in the herbs and spices.
Add the turkey and okra and simmer, stirring occasionally, for another 10-15 minutes, or until the okra is cooked through.
Add the turkey and okra to the pot.
Taste and adjust the seasoning as needed.
The gumbo is ready!
Serve with rice, if desired.
Serve with hot cooked rice, if desired.
A warming and filling Southern inspired dish to use up leftover Thanksgiving turkey! ~Linda
Turkey Gumbo (adapted from tennessean.com) Total Time Required: 75 minutes, Prep Time: 10 minutes, Makes: 6 servings
Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1/2 cup flour
- 1 onion, diced
- 3 celery ribs, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 12 ounces andouille sausage, sliced thin
- 6 cups of turkey or chicken stock
- 1 tablespoon fresh thyme, minced
- 1 teaspoon salt
- 1/4 teaspoon celery seed
- 1/2 teaspoon dried, rubbed sage
- 1/4 teaspoon cayenne
- 1/8 teaspoon allspice
- 2 cups okra, sliced
- 5 cups pulled, cooked turkey meat
- hot, cooked rice for serving
Directions:
In a heavy stock pot, heat the oil over medium heat. Whisk in the flour to make a roux. Stir constantly over medium heat until the roux darkens to the color of a copper penny or darker, about 30 minutes. The darker the roux, the richer the gumbo will taste.
Add the onion, celery, and bell pepper to the roux and sauté until soft, about 10 minutes. Stir in the garlic and andouille and stir for a minute or two. Whisk in the stock until the roux and stock are combined. Bring to a boil while stirring, then reduce to a simmer.
Add the herbs and spices and simmer, stirring occasionally, for 10 minutes.
Add the turkey and okra and simmer, stirring occasionally, for another 10-15 minutes, or until the okra is cooked through. Taste and adjust the seasoning as needed. Serve with rice, if desired.