Description
This leftover turkey gumbo is a hearty, flavorful stew that transforms leftover turkey into a comforting, Louisiana-inspired dish packed with sausage, vegetables, and spices.
Ingredients
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- 3/4 cup vegetable oil
- 1 cup flour
- 1 large onion, chopped
- 8 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 celery stalks, chopped
- 1 cup dark ale
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 Tbsp Worcestershire sauce
- 1/2 tsp cayenne pepper, optional
- Salt to taste
- 13 ounces andouille sausage, sliced
- 3-4 cups shredded leftover turkey
- 1/2 cup chopped parsley
Instructions
- In a large Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour to make a roux and cook until golden brown, stirring constantly.
- Add chopped onion, garlic, red and green bell peppers, and celery. Sauté until tender and fragrant.
- Pour in dark ale, scraping any browned bits from the bottom of the pot. Add chicken broth, bay leaves, thyme, oregano, Worcestershire sauce, cayenne, and salt. Stir to combine.
- Simmer for 20–25 minutes to allow flavors to meld, stirring occasionally.
- Add sliced andouille sausage and shredded leftover turkey. Simmer an additional 5–10 minutes until heated through.
- Remove bay leaves, stir in chopped parsley, and serve hot over rice or with crusty bread.
Notes
- Ensure the roux is cooked slowly to avoid bitterness.
- Adjust spice levels with cayenne and hot sauce to taste.
- Add turkey last to prevent it from drying out.
- Gumbo flavors improve when made ahead and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg