Leftover Turkey Gumbo Recipe 475 Food

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TURKEY GUMBO



Turkey Gumbo image

I cant wait until November each year when I know I will have a turkey carcass that I can use in this recipe. My kids also look forward to this every year

Provided by MissPenny

Categories     Gumbo

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 19

1 turkey carcass, plus about
8 -16 ounces left over cooked turkey
1 medium carrot
2 stalks celery
2 medium onions
2 garlic cloves
1/2 cup all-purpose flour
1 tablespoon vegetable oil
4 ounces diced kielbasa
1 (14 1/2 ounce) can diced tomatoes
1/4 cup tomato paste
1 medium red pepper, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
10 ounces frozen cut okra
1 cup long-grain rice

Steps:

  • Prepare turkey broth; Cut carcass into several pieces.
  • Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
  • Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
  • reserve remaining celery and onion for making gumbo later.
  • In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
  • Add 2 quarts of water; heat to boiling over high heat.
  • Reduce heat to low and simmer uncovered, 1 hour.
  • Drain broth through colander into a bowl and discard solids and return broth to saucepot.
  • Heat broth to boiling and boil uncovered 5 minutes.
  • Set aside.
  • Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
  • Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
  • In same saucepan heat oil over med-hight heat.
  • Add kiebasa and cook 2 mins or until lightly browned.
  • With a slotted spoon transfer kielbasa to plate.
  • Stir 1/4 cup turkey broth into flour in cup until paste forms.
  • reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
  • Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
  • Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
  • Add rice heat to boliing.
  • Reduce heat to low cover and siimmer 18-20mins until rice is tender.
  • To serve, discard bay leaf from gumbo.
  • Spoon gumbo over rice in bowls.

Nutrition Facts : Calories 268.4, Fat 7.6, SaturatedFat 2.1, Cholesterol 30.9, Sodium 378.1, Carbohydrate 35.6, Fiber 3.5, Sugar 6, Protein 14.6

MAX'S TURKEY GUMBO



Max's Turkey Gumbo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 16

1 turkey carcass
2 bay leaves
2 celery stalks, diced
2 chicken bouillon cubes
1 carrot, roughly chopped
1 onion, chopped
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
2 yellow onions, diced
2 celery stalks, diced
1 green bell pepper, diced
1 pound smoked sausage, such as Kielbasa, sliced 1/4 inch thick
1 tablespoon Creole seasoning
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Steamed rice, for serving

Steps:

  • For the turkey stock: Remove any meat from the turkey carcass and shred or roughly chop the meat so there are no large chunks. Refrigerate until ready to use.
  • Put the turkey carcass in a large pot with 10 cups of water (feel free to use any leftover turkey stock in the place of water if you want to), the bay leaves, celery, bouillon cubes, carrots and onions. Bring to a boil, lower to a simmer and simmer for about 1 hour.
  • For the gumbo: In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce the heat to low. Cook, whisking constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery and green peppers and cook until the vegetables are soft, an additional 5 minutes.
  • Strain the turkey stock through a fine-mesh sieve and add it to the Dutch oven along with the reserved turkey meat and sausage. Bring the mixture back to a boil and lower to a simmer; simmer for 1 hour.
  • Stir in the Creole seasoning and season with salt and pepper. Serve with steamed rice.

THE BEST LEFTOVER TURKEY GUMBO



The Best Leftover Turkey Gumbo image

My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!

Provided by LorenLou

Categories     Gumbo

Time 2h45m

Yield 15 serving(s)

Number Of Ingredients 14

1 1/2 lbs torn/shredded leftover turkey meat
8 cups turkey broth or 8 cups chicken broth
1 cup water
1 1/2 cups canola oil
1 1/2 cups flour
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb smoked sausage, finely chopped (I use food processor)
1 lb smoked sausage, sliced 1/4 inch thick
1 tablespoon salt
1 teaspoon cayenne pepper (or a little more if you like)
2 tablespoons chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves

Steps:

  • Make the roux.
  • In a large Dutch oven, over medium heat, combine the oil and flour.
  • Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
  • Add all the chopped veggies to the roux, along with the chopped sausage.
  • Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
  • Add the salt and cayenne pepper.
  • Add the broth and water, combining well.
  • Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
  • Add the turkey and sliced sausage to the gumbo.
  • Cook 15 minutes more.
  • Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
  • Stir in green onions and parsley.
  • Serve over rice, with hot french bread!

Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1

TURKEY GUMBO



Turkey Gumbo image

Had leftovers from a fresh turkey and wanted something with pizazz.I started out with LorenLou's Best Leftover Turkey Gumbo, but changed it so much it became a different recipe.The main diff is using ground chorizo sausage to make mini meatballs, ading tomatoes, shrimp and okra.I also cut out some cooking time cuz DH and kids were hungry and couldn't wait!

Provided by MNLisaB

Categories     Gumbo

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

5 cups cubed leftover cooked turkey
9 cups turkey broth or 9 cups chicken broth
1 cup canola oil
1 cup flour
1 medium onion, chopped
2 green peppers, chopped
1 cup sliced okra
1 cup celery, chopped
1/2 lb shrimp, cleaned,deveined
1 (16 ounce) can diced tomatoes
1 1/2 lbs ground chorizo sausages, shaped into 1 inch meatballs
1 tablespoon hot sauce, to taste
salt, to taste
pepper

Steps:

  • Make a roux by adding the oil, then flour in a large dutch oven.
  • Cook over medium heat, stirring constantly until mahogany in color, for about 20-30 minutes.
  • Add all of the fresh chopped vegetables and cook for about 15 minutes, until vegetables are soft.
  • In the meantime, you can cook the sausage meatballs in a fry pan (I used my micro's sensor cook) until just done, about 5 minutes.
  • Add the broth to the vegetable mixture in the dutch oven and stir well.
  • Add in the turkey and the drained meatballs.
  • Add in the canned tomatoes.
  • Add in the hot sauce, salt and pepper.
  • Bring to a boil, then reduce to medium heat, for 30 minutes, or longer to develop the flavors.
  • Fifteen minutes before you plan to serve, add the shrimp, allow less cooking time if they are already cooked.
  • Serve with rice, if desired.

Nutrition Facts : Calories 883.9, Fat 67.4, SaturatedFat 19.6, Cholesterol 186.7, Sodium 1686.7, Carbohydrate 15.3, Fiber 1.7, Sugar 2.6, Protein 51.8

EASY CHICKEN (TURKEY) GUMBO



Easy Chicken (Turkey) Gumbo image

This is a great way to use up leftover turkey or chicken. Very similar to traditional gumbo, this is a quick and easy alternative - a thick, hearty gumbo that can be spiced up even more at the table with some Louisiana Hot Sauce and/or Cajun Seasoning. Enjoy!

Provided by Just Call Me Martha

Categories     Gumbo

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 large onion, chopped
4 stalks celery, chopped
1 green pepper, diced
1 package frozen okra, thawed and chopped
2 cloves garlic, minced
1/4 cup olive oil
3 tablespoons flour
2 cups diced cooked chicken or 2 cups turkey
1 cup raw shrimp (optional)
1 cup diced cooked spicy sausage (optional)
1 (28 ounce) can diced tomatoes
6 cups chicken broth
3 bay leaves
1 tablespoon cajun seasoning
cooked rice

Steps:

  • In large deep skillet, heat olive oil.
  • Add onion, celery, peppers, okra and saute for 2 minutes.
  • Add garlic and saute another 2 minutes.
  • Add flour to vegetable-oil mixture and stir.
  • Continue stirring until flour turns brown.
  • Add chicken, tomatoes, broth and seasonings.
  • Shrimp or sausage can be added if desired.
  • Simmer for 20 minutes.
  • Serve over cooked rice.

Nutrition Facts : Calories 190.8, Fat 10.4, SaturatedFat 1.9, Cholesterol 26.2, Sodium 608.7, Carbohydrate 10.1, Fiber 2.2, Sugar 4.7, Protein 14.2

LEFTOVER TURKEY GUMBO



Leftover Turkey Gumbo image

I had this at church, this is so easy and so good. Uses up your leftovers also. My pickiest of eaters loves this.

Provided by children from A to Z

Categories     Gumbo

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (7 ounce) box Zatarians gumbo base mix (or any soup mix with rice)
1 (14 ounce) package frozen seasoned corn and black beans (I used pictsweet brand)
1 lb turkey meat, cut up in bite sized pieces
6 cups water
1 -2 cup prepared stuffing, leftover
1 -2 cup mashed potatoes, leftover

Steps:

  • In a dutch oven or stock pot add all ingredients.
  • Bring to a boil. Stir.
  • Reduce heat to medium, simmer for 25 minute.
  • Stirring occasionally to prevent rice from sticking.
  • Enjoy!

Nutrition Facts : Calories 178.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 50, Sodium 344.6, Carbohydrate 13.4, Fiber 1.5, Sugar 1.2, Protein 18.3

AUTHENTIC CAJUN TURKEY GUMBO



Authentic Cajun Turkey Gumbo image

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can't do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!

Provided by Penny Stettinius

Categories     Gumbo

Time 5h

Yield 16-18 serving(s)

Number Of Ingredients 23

1 turkey carcass
2 turkey legs (or thighs)
1/2 cup bacon grease
1/2 cup cooking oil
1 cup flour
8 celery ribs
3 large onions, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 lb okra, sliced (frozen is fine)
1 cup smoked sausage, sliced
2 cups water
2 cups turkey stock
1/2 cup Worcestershire sauce
Tabasco sauce
12 ounces tomatoes, diced
1 1/2 tablespoons salt
4 slices bacon, slices cut into 1 pieces
1 -2 bay leaf
cayenne
1 teaspoon brown sugar
1 tablespoon lemon juice

Steps:

  • Crack the turkey carcass into several pieces.
  • Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
  • Boil for one hour.
  • Remove the carcass and legs and cool.
  • Remove the meat from the bones and discard the bones.
  • Reserve the stock and the meat.
  • In a heavy Dutch pven over medium heat, heat the grease and the oil.
  • Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
  • Add the celery, onion, bell pepper, garlic, and parsley.
  • Cook for 15-20 minutes, stirring constantly.
  • Add the okra and sausage and continue cooking for 5 minutes.
  • Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
  • Simmer, covered, for 2.5-3 hours, stirring occasionally.
  • Add the turkey meat and simmer for 30 minutes.
  • Just before serving, add the brown sugar and lemon juice.

TURKEY GUMBO



Turkey Gumbo image

Provided by Chris Shepherd

Categories     Soup/Stew     turkey     Thanksgiving     Dinner     Lunch     Sausage     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 17

4 stalks celery, chopped
3 small yellow onions, chopped
1 large green bell pepper, seeded and chopped
3/4 cup canola oil
3 tablespoons olive oil
1 1/3 cups all-purpose flour
16 ounces andouille sausage, sliced into thin rounds
1 small red bell pepper, seeded and chopped
8 cloves garlic, minced
8 to 10 cups chicken stock or low-sodium chicken broth, as needed
2 tablespoons fresh thyme leaves, chopped
1 1/2 teaspoons cayenne pepper
1/4 cup hot sauce, preferably Crystal
1/4 cup Worcestershire sauce
2 teaspoons kosher salt, as needed
1 1/4 teaspoons freshly ground black pepper, as needed
4 cups pulled cooked turkey meat or rotisserie chicken, skin removed

Steps:

  • In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
  • In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
  • In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
  • Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

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