Day-After-Thanksgiving Turkey and Sausage Gumbo

Use up those leftovers right down to the carcass...and freezable, too.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  vegetable oil
• 1 1⁄2 cups all-purpose flour
• 2  large onions, chopped
• 1  bell pepper, chopped
• 2  celery ribs, chopped
• 3 -4  garlic cloves, chopped
• 10  cups  turkey stock, preferably homemade (make from carcass and for more flavor can add better than bouillon)
• 1  lb andouille sausages, smoked sausage or 1  lb kielbasa, sliced 1/4-inch thick
•  salt and pepper (can use Cajun or Creole spice seasoning blend)
•  cayenne pepper
• 6  cups turkey, picked from leftover carcass minimum (roasted or smoked)
• 1  cup  chopped green onion
• 1⁄2 cup  minced parsley, heaping
•  hot cooked rice

Directions

1. 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.
2. 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.
3. Add the green onions and the parsley. Serve over hot rice.