Leftover Turkey Gumbo
The best way to finish up that leftover turkey. This gumbo is full of flavor and is delicious over rice or without. The day after Thanksgiving and/or Christmas when everyone was tired of eating the turkey, my Mom would take the carcass and smoosh it into a large pot and cover it with water and let it simmer all day in preparation for the gumbo. Then start the roux. The base of any legit gumbo is the roux, which should cook until it is a dark chocolate brown color. #GoldenApron23
Leftover Turkey Gumbo
The best way to finish up that leftover turkey. This gumbo is full of flavor and is delicious over rice or without. The day after Thanksgiving and/or Christmas when everyone was tired of eating the turkey, my Mom would take the carcass and smoosh it into a large pot and cover it with water and let it simmer all day in preparation for the gumbo. Then start the roux. The base of any legit gumbo is the roux, which should cook until it is a dark chocolate brown color. #GoldenApron23
Cooking Instructions
- 1
Separate meat from bones, set aside. Pour broth into another pot for later in the recipe.
- 2
If you have alot of leftover gravy, skip this part.
Heat oil in same stock pot just to a boil. Add flour; stir, stir, stir, and stir (I use a whisk) until the color looks like dark chocolate. Be careful not to let it burn, cuz then you’ll hafta start over! - 3
Stir in onion, garlic, celery salt, bell pepper, paprika, cayenne and black pepper. Pour in the broth, if more is needed add chicken broth*. Add turkey and sausage. Stir well. Simmer in a low boil for 20 minutes.
- 4
Add celery, tomato, okra, and Worcestershire sauce. Stir everything together. Add bay leaf. Simmer 30 more minutes. Remove the bay leaf, discard. Taste, add salt if desired.
- 5
Serve over rice. I prefer over cornbread. This is even better the next day.
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