Leftover Turkey Gumbo Recipe
By March 12, 2013Published:
- 1 Pound Leftover Holiday Turkey
- 10 Cups Water
- 2 Medium-Sized Yellow Onions 1/4 cut
- 2 Ribs Celery coarse chopped
- 1 Tablespoon Canola Oil
- 1 1/2 Teaspoons Cayenne
- 1 1/2 Tablespoons Turkey Stock
- 1 1/2 Cups Bleached All-Purpose Flour
- 2 Cups Yellow Onions chopped
- 1 Cup Green Bell Peppers Chopped
- 1 Cup Celery chopped
- 1/2 Pound Andouille Sausage finely chopped
- 1 Pound Smoked Sausage cut crosswise into 1/4-inch thick slices (optional)
- 2 Tablespoons Green Onions or Scallions green part only, chopped
- 2 Tablesppns Fresh Parsley Leaves chopped
- Put the turkey, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot.
- Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours.
- Remove the turkey, strain and reserve the broth.
- In a large, heavy pot or a Dutch oven, over medium heat, combine the oil and flour.
- Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.
- Add the chopped onions, bell peppers, chopped celery, and chopped sausage.
- Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.
- Add the reserved broth and stir until the roux mixture and broth are well combined.
- Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.
- Meanwhile, remove the skin from the turkey and pick the meat off the bones, discarding the skin and bones.
- Coarsely chop the turkey meat. Add the turkey and the sliced sausage to the gumbo. Cook for 15 minutes.
- Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.
- Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls.
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