NEW ORLEANS-STYLE TURKEY GUMBO
by Emmah SchramkeThanksgiving leftovers live their best life with this rich, deeply flavorful gumbo made with andouille, spices, and lots more.
Provided by Emmah Schramke
Categories dinner
Number Of Ingredients 25
Steps:
- Stir all the spices together in a small bowl. Set aside.
- In a Dutch oven or large cast iron pot, heat oil over medium heat.
- Whisk the flour into the oil until incorporated and smooth. The roux will resemble a thin cake batter. Stir continuously to prevent from burning, 20 to 25 minutes, until roux takes on a deep brown color. You may need to lower the heat to medium low toward the end.
- Reduce the heat to medium low. Add the onions, stirring them into the roux with a wooden spoon until the roux is a glossy dark brown.
- Add celery, bell pepper, garlic, and gumbo spice blend. Stir for a minute before adding stock, beer, rosemary, and sage sprigs. Bring to a light boil, then reduce the heat back to medium-low and simmer for 30 minutes.
- Add the andouille, turkey, tomatoes, okra, and liquid smoke. Simmer for another 30 minutes.
- Remove the rosemary and sage sprigs. Add Worcestershire, filé, and salt and pepper to taste.
- Serve gumbo with rice or leftover mashed potatoes and garnish with chopped sage. This is even better the next day.
THE BEST LEFTOVER TURKEY GUMBO
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
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
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
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.
DAY-AFTER-THANKSGIVING TURKEY AND SAUSAGE GUMBO
Make and share this Day-After-Thanksgiving Turkey and Sausage Gumbo recipe from Food.com.
Provided by gailanng
Categories Gumbo
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make the roux, in a large Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly until becomes a reddish-brown color, approximately for 30 to 40 minutes. Be careful not to burn.
- Add to the roux the onions, bell pepper and celery, stirring, about 5 minutes; add broth. Bring to a boil, stirring to incorporate roux, then reduce heat and simmer for 1 hour. Add salt, pepper and cayenne. Add turkey and sausage then simmer an additional 30 minutes. Should the gumbo become too thick, thin with additional broth or water. Skim from the top any fat that surfaces.
- Add the green onions and the parsley. Serve over hot rice.
Nutrition Facts : Calories 668.5, Fat 56.7, SaturatedFat 10.8, Cholesterol 32.4, Sodium 699.7, Carbohydrate 26.3, Fiber 2.2, Sugar 3, Protein 14.3
DAY AFTER THANKSGIVING DINNER
Several years ago, on the Friday after Thanksgiving, I wanted to use my leftovers for something other than a turkey sandwich or turkey soup. I opened up all the containers in the fridge and came up with this. It's a family favorite and easy to create. It's also easy to put together from scratch, without using leftovers. I've provided amounts as a guideline but the recipe is very forgiving and can be adjusted or modified for more or less, depending on how many ingredients you have on hand. Also - if your stuffing isn't very savory, you can add more herbs to either your turkey mixture or your stuffing mixture - or both!!
Provided by shooz616
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the stuffing and mashed potatoes.
- Add the egg and mix thoroughly.
- With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
- Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
- While the stuffing balls are baking, make a roux, as follows:.
- Sift the flour, salt, pepper and thyme together.
- Melt the butter.
- Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
- When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
- Stir in the gravy and the milk.
- Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
- Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
- Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!
Nutrition Facts : Calories 592.3, Fat 28.4, SaturatedFat 13.9, Cholesterol 135.9, Sodium 2326.1, Carbohydrate 54.4, Fiber 3.8, Sugar 3.1, Protein 28.8
DAY AFTER THANKSGIVING TURKEY CASSEROLE
If a holiday had a casserole in its honor, this would be for Thanksgiving. This is a wonderful way to use Thanksgiving leftovers. All the comfort of a traditional shepherd's pie with the vibrant flavors of Thanksgiving dinner. Adding thyme to the filling gives it a little punch of flavor. Marsha suggests using leftover sweet...
Provided by Marsha Gardner
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Saute vegetables in butter and olive oil until tender but not brown.
- 2. Sprinkle with salt, pepper, and thyme.
- 3. Stir in cooked, cubed turkey.
- 4. Place in a casserole dish.
- 5. Top with mashed potatoes. Dot with butter and sprinkle with paprika. If you have leftover sweet potatoes they are great mixed with the mashed potatoes and spread over the top.
- 6. Bake, uncovered, at 350F for 20-30 minutes until the potatoes are browned and casserole is heated through.
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- Make the roux. Add the butter and oil to a large, heavy-bottomed pot. Heat over medium-low heat. Once the butter is melted, add the flour, a little bit at a time, stirring, and continue to cook until you have a dark, thick consistency (similar to thick gravy or cake batter). Season with a little bit of the cajun seasoning and pepper. Let the roux get really dark, to the color of chocolate, without burning. It will take 30 minutes to an hour of cooking and stirring.
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- Add the bay leaf, thyme, hot sauce, and more cajun seasoning and pepper. Stir, then add broth.
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