MAX'S TURKEY GUMBO
Provided by Katie Lee Biegel
Categories main-dish
Time 3h5m
Yield 8 servings
Number Of Ingredients 16
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.
EASY CHICKEN (TURKEY) GUMBO
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
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
TURKEY GUMBO
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
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
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
LEFTOVER TURKEY GUMBO
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
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
TURKEY GUMBO
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
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
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