Turkey Gumbo Recipes

TURKEY GUMBO WITH ANDOUILLE AND SHRIMP

Steps:

• Pour the stock and 1 quart water into a pot and bring it to a simmer.
• In a large, heavy soup pot, heat the peanut oil over medium-high heat. Stir in the flour to make a roux and cook this, stirring often, until it's the color of milk chocolate. You'll need to stir this more often as it cooks so it doesn't burn. This should take about 15 minutes.
• Add the diced vegetables and the garlic, and mix well. Let this cook over medium heat until soft, about 10 minutes. Stir in the celery seed, bay leaves, and Cajun seasoning.
• Bring the stock to a full boil and start adding it ladle by lade into the soup pot. It will sputter and seize up at first, but keep adding the stock until it has all incorporated. Bring this to a full, rolling boil and let this boil for a couple of minutes.
• Turn the heat back down to a simmer and add the turkey drumsticks. Taste for salt and let this simmer until the meat wants to fall off the bone, a couple of hours. Remove the turkey legs and pull the meat from the bone.
• Add the sausage, shrimp, and okra or about a tablespoon of filé to thicken, and let this simmer 5 minutes. Add Tabasco to taste and serve garnished with green onions over rice.

TURKEY GUMBO

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.

WILD TURKEY GUMBO

Steps:

• Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
• Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
• Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
• Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
• Cook on High for 1 hour.

THE BEST LEFTOVER TURKEY GUMBO

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!

TURKEY GUMBO

Steps:

• First, chop the cooked turkey into 1-inch pieces, or shred by hand, and reserve. Next, in a 3 to 4 gallon stockpot over medium heat, add the butter and melt. Next, add the flour into the butter and cook together, stirring until a dark roux has been achieved (think popcorn smell).
• Add the bacon renderings, celery, onions and bell peppers to the roux, cooking until the vegetables are softened. Next, pour a cup of the stock into the roux, mixing well to temper the roux. Then add the remaining stock and continue to cook for 30 minutes. Add the reserved turkey, the ham, file powder, garlic, salt and pepper, crushed chili peppers, thyme and bay, and cook another 30 minutes. Finally, add the okra and reduce the heat to low, cooking for 10 to 20 more minutes.
• Prepare this one day or more in advance, as the gumbo does age well.

MAX'S TURKEY GUMBO

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.

AUTHENTIC CAJUN TURKEY GUMBO

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

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.