Turkey and Sausage Gumbo…the best way to use your leftover turkey!

I’m not a turkey person.  I’m not.  I go for the “oysters” under the turkey that flank the turkey backbone.  It’s dark meat at its unctuous finest but after that the bird is all yours.  If the oysters “disappear” then I won’t be having turkey that year.  I like having leftovers to pack up for Daddy and the traditional sandwiches the day following Thanksgiving but I find, without fail, I always have bags of turkey meat left over.  Mammoth drumsticks pester me from their gallon freezer bags as do equally huge bags of carved white meat.  “Use me! Use me!”, they taunt.  Okay.  Get ready to be scarfed down and enjoyed.  The secret to this recipe is a good roux which takes no talent at all…just time, shugah.  You must, MUST, continually whisk it in order for the flavor to bloom and to avoid scorching.  Scorch or burn the roux and all you can do is throw it out and start over.  It takes roughly 30 minutes to prepare.  But other than that it’s easy, clear sailing.  I’m not going to prepare turkey pot pie, tetrazzini, turkey soup, spaghetti sauce or anything.  I’m not.  I’ll toss it before I make that stuff.  But gumbo?  Oh, yes, ma’am!   This’ll be a family favorite, I kid you not.  It’s cold out and now it’s the Christmas season.  Try it.  You’ll be glad you did.

Turkey and Sausage Gumbo

  • Servings: 8-10
  • Difficulty: moderate
  • Print

  • 8 cups turkey meat plus the turkey carcass and any bones you wish to use, it’s fine to use more turkey if you have it
  •  enough water to cover the turkey in the pot
  • 1/2 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 12-ounce package Aidell’s andouille sausage or the andouille of your choice
  • 2 medium onions, finely chopped
  • 5 celery stalks, finely chopped
  • 2 bell peppers, seeded and chopped
  • 2 tablespoons grated garlic
  • 1 bunch fresh thyme
  • salt and pepper to taste
  • prepared rice to serve with gumbo
  • scallions, sliced, to garnish
  1. Place turkey in a large pot and cover with water.  Bring to a boil then cover and drop temperature to a gentle simmer.
  2. While the stock is being prepared add the vegetable oil and flour to a sauce pan and whisk over medium to medium high heat.
  3. Continue whisking the roux until it becomes a dark chestnut color.  Do not walk away from it at any point or it may scorch or burn and there’s no saving it at that point.  You’ll have to start all over.
  4. Add the onion, celery, bell pepper, garlic and thyme to the roux and stir, cooking the vegetables over medium-low heat until softened.
  5. Remove roux from heat and set aside.
  6. Cut the sausage in 1/4″ thick rounds.
  7. Add olive oil to a skillet and brown the sausage.
  8. Remove any bones from the turkey stock and shred any large pieces of meat.
  9. Add a cup or two of stock to the roux mixture and stir until smooth.
  10. Add the roux mixture and sausage to the stock.  Stir until all ingredients are completely incorporated into the stock.
  11. Simmer until thickened about 2 hours.
  12. Serve over rice and garnish with sliced scallions.

http://www.theirreverentkitchen.com

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3 thoughts on “Turkey and Sausage Gumbo…the best way to use your leftover turkey!”

  1. I think the handling of the turkey/ chicken makes or breaks the Gumbo !!! The turkey should be so tender that you can almost shred it , an certainly pull it apart but NEVER chop , dice or cube the turkey or chicken !!!

    1. Carolyn, yes, Yes, YES!!! I totally agree and can’t believe it didn’t occur to me to point that out. Always shred! Thank you for bringing it to my attention!

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