Utilize those holiday leftovers, such as herbs, veggies, and, of course, turkey, to create a delectable turkey gumbo! Don't get caught up in specifics; use what you have. The recipe below is a mere guideline based on my available leftovers, so feel free to improvise. If you have rosemary, thyme, or carrots from your veggie platter, incorporate them! Be creative; rarely does any combination of meat, herbs, and veggies not turn out great!
Ingredients:
About a pound of leftover turkey pieces
1 pound of link sausage, chopped into bite-size pieces
2 Large onions, any kind you have leftover, chopped
Spring onions, whatever you have left (I used 4-5), chopped
Celery, 4-5 stalks, chopped
1-2 Bell peppers, chopped
1 Jalapeno, seeded and diced
6-8 Garlic cloves, minced
Big bunch of parsley or other fresh herbs, minced
1-2 Cups of corn
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Teaspoon paprika
Cajun Seasoning to taste
Salt and Pepper to taste
8 Cups of turkey or chicken broth
1 Cup flour
1 cup neutral-tasting cooking oil (I use peanut)
Oil for sautéing veggies
Directions:
Coat the bottom of a large pot with a little oil for sautéing veggies and heat over medium heat.
When the oil is hot, add all veggies, herbs, and sausage.
Sauté until the veggies are softened, stirring occasionally.
Add seasonings and stir them in to incorporate well.
Add turkey and broth.
Bring to a boil, reduce heat to medium-low, and cover.
Simmer for 1 hour.
In a separate saucepan:
Combine 1 cup of oil and flour.
Whisk well continuously over medium heat.
Whisk the roux continuously for 20 minutes or until the mixture is a light brown color. Be careful not to burn the roux; cook it slow and steady, always whisking.
After 1 hour:
Carefully add the roux to the gumbo mixture. Do this cautiously; it will sizzle when you're adding it.
Mix well, cover, and continue to simmer over low heat for an additional 30 minutes.
Serve with rice, bread, or grits.
Enjoy!