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    You are in: Home / Recipes / The Best Leftover Turkey Gumbo Recipe
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    The Best Leftover Turkey Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    LorenLou's Note:

    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!

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    Units: US | Metric


    1. 1
      Make the roux.
    2. 2
      In a large Dutch oven, over medium heat, combine the oil and flour.
    3. 3
      Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
    4. 4
      Add all the chopped veggies to the roux, along with the chopped sausage.
    5. 5
      Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
    6. 6
      Add the salt and cayenne pepper.
    7. 7
      Add the broth and water, combining well.
    8. 8
      Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
    9. 9
      Add the turkey and sliced sausage to the gumbo.
    10. 10
      Cook 15 minutes more.
    11. 11
      Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
    12. 12
      Stir in green onions and parsley.
    13. 13
      Serve over rice, with hot french bread!

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on December 29, 2012

      We have used this recipe for the last three Thanksgiving and Christmas turkeys. It has immediately become a family favorite. Cooking the roux is the hardest part, using our gas stove, I visually used a flame setting that looked halfway between high and low to get a true medium setting to make the roux. When I used the medium setting on the control knob, the flame was actually low and I could never get the roux to turn the chocolate brown, even after cooking for an hour. Using the visual flame method to determine medium, the roux turned the nice dark color in the time described in the recipe. I skip the parsley and green onions at the end, as they only serve a decorative purpose, not justifying the extra cost. I also use Tony Chachere's Creole seasoning instead of the Cayenne pepper. It is really a good gumbo recipe, thoroughly enjoyed by all in our family.

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    • on June 11, 2012


      I made this recipe as-is the first time, cringing at the amount of oil. Indeed, it tasted so much of the oil, that I sieved out all the solids leaving approximately 1/4Cup of the roux/soup. Then I added 10 cups chicken broth and added creole seasoning. It was then, very good. Next time I will try just 1/4 cup oil and flour. The flavor, other than that, was very good.

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    • on November 30, 2010


      We really enjoyed this gumbo! I halved the recipe, and used turkey stock and smoked turkey sausage. I used my own creole seasoning, so I did not make the Essence. I served over basmati rice. I would make this to use up leftover turkey again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for The Best Leftover Turkey Gumbo

    Serving Size: 1 (181 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 444.9
    Calories from Fat 325
    Total Fat 36.1 g
    Saturated Fat 6.3 g
    Cholesterol 57.3 mg
    Sodium 880.9 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 1.0 g
    Sugars 1.7 g
    Protein 17.0 g

    The following items or measurements are not included:

    turkey broth

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