Thanksgiving Turkey Gumbo
This delicious and cozy Thanksgiving Turkey Gumbo is perfect for using up leftover turkey and vegetables. It's sure to be a hit with your family and friends.
This delicious and cozy Thanksgiving Turkey Gumbo is perfect for using up leftover turkey and vegetables. It's sure to be a hit with your family and friends.
- 1 cup all-purpose flour
- 1 teaspoon chili powder
- 1 cup canola oil
- 1 large red pepper diced
- 1 large yellow pepper diced
- 1 cup brussels sprouts thinly sliced/shredded
- 2 celery stalks diced
- 1 tablespoon garlic minced or grated
- 1 onion diced (optional, original recipe does not call for it)
- 1 (14 ounce) large can diced tomatoes (i like to use fire roasted)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 (rounded) tablespoon creole seasoning
- 1-2 teaspoons cayenne pepper (less if you do not want it too hot more if you do)
- 1 tablespoon black pepper
- 1 teaspoon salt + a teaspoon more if needed
- 8 cups turkey or chicken broth (two 1 quart cartons)
- 1 1/2 pounds andouille sausage sliced + halved again into half circles (no substitutions)
- 1 1/2 -2 cups leftover shredded turkey
- 1/2 cup leftover gravy (optional)
- 1/2 cup leftover cranberry sauce (optional)
- leftover mashed potatoes or rice for serving
- Carbohydrate 33.8881052065925 g
- Cholesterol 81.6466266 mg
- Fat 67.9780986467669 g
- Fiber 2.83611277140065 g
- Protein 20.665362833782 g
- Saturated Fat 12.8166548334549 g
- Serving Size 1 1 Serving (266g)
- Sodium 992.655413393208 mg
- Sugar 31.0519924351919 g
- Trans Fat 3.38605281380418 g
- Calories 823 calories
Step-by-step
- In a large bowl combine the chopped peppers (red and orange), shredded brussels sprouts, chopped celery, garlic and onion, set aside.
- In a small to medium size bowl combine the oregano, thyme, basil, creole seasoning, chili powder, cayenne pepper, pepper and salt, set aside.
- Before you begin the next step, make sure you have completed steps 1 and 2. It is very important to have all your ingredients prepped and ready go. Grab a seat. No literally, grab a sit. You cannot walk away from the roux over the next 20-30 minutes. Heat a large heavy bottom soup pot over medium-low heat. Add the canola oil and flour to the pot and whisk to combine. Stir the roux EVERY 60 SECONDS. You will be able to smell the flour starting to brown. Continue to gently brown the flour without burning it until the mixture turns the color of peanut butter or a dark caramel. This can take 30 minutes or so but it is the heart of the recipe. If you burn it, start over. This time just keep stirring and keep an eye on it! It took me 25 minutes to achieve a dark peanut butter color. Once you have your roux made, add all your vegetables (everything in the bowl). The roux will bubble and thicken up immediately into a paste which coats the vegetables. Let the veggies cook over medium heat for about 10 minutes, stirring every couple minutes or so. Sprinkle spice mixture over the vegetables, stir and cook 3-5 minutes longer. Add turkey broth, canned tomatoes and sausage to the pot. Bring the gumbo to a boil, reduce the heat and simmer, covered, for at least 3 hours or up to all day (the longer the better for flavors to blend). Stir in the turkey, gravy and cranberries (if using). The gumbo should be the consistency of stew. If too much of the liquid evaporates add water to thin and if there is too much liquid leave the top off the soup and cook 30 minutes longer. Serve over leftover mashed potatoes or rice.
Ingredient lists show measurements and items, but they rarely reveal the physical constraints of cooking technique. A pound and a half of sliced andouille sausage demands a heavy-bottomed pot, cast iron or enameled cast iron, to distribute heat evenly before the liquid is even added. Without adequate thermal mass, scorching occurs instantly.
The central point of failure in gumbo production is the roux. Combining equal parts canola oil and all-purpose flour requires constant physical presence for twenty to thirty minutes over medium-low heat. Walking away guarantees burned flour, which imparts an acrid flavor that cannot be salvaged. The visual cue for completion is a color matching dark peanut butter. Introducing the diced vegetables immediately halts the cooking process and transforms the flour-oil mixture into a thick paste that coats the solids.
Starch content dictates texture in this preparation. While standard gumbos rely exclusively on rice, this adaptation includes provisions for leftover mashed potatoes, which release additional starches into the broth during the final assembly. Simmering the base for at least three hours ensures the andouille fat renders fully and the spices integrate into the stock without raw aromatic edges.
