Description
Never settle for plain turkey sandwiches again. Turn your leftovers into a crowd-pleasing gumbo!
Ingredients
Scale
- ¼ cup flour
- ¼ oil or bacon fat, or even duck fat if you have it
- 2 large onions, chopped
- 1 bunch chopped scallions
- 3 stalks of celery, chopped
- One large green bell pepper, chopped
- Garlic, minced, at least 3 cloves
- Sausage, smoked, lots depending on how much turkey there is
- Leftover Turkey Gravy
- Water or broth or white wine
- Bay leaf or two
- Thyme
- Salt and pepper
- Turkey carcass
- Leftover turkey meat, cut into bite size pieces
- Bunch of parsley, chopped
- Filé and hot sauce for the table
Instructions
- In a large pot, make a dark roux with bacon grease or duck fat and the flour. When the roux has reached the right color (deep brown) add the chopped onions and scallions. Stir well and allow the onions to begin to caramelize. Then add celery, bell peppers, and garlic.
- When vegetables are all soft, add the sausage and brown. Stir in the leftover gravy. Add stock or water or wine to cover everything in the pot, and then add the turkey carcass.
- Add leftover turkey meat, bay leaves and thyme. Simmer at least 2 hours so flavors can meld. Taste and adjust seasonings (especially salt and pepper). Add the chopped parsley. Remove turkey carcass, and serve!
Notes
I always make a cornbread and oyster dressing which I serve with the turkey on Thanksgiving. I use a large scoop of this dressing into the bowl of gumbo (as with potato salad). I serve this gumbo with hot sauce and filé on the table.