Turkey Gumbo......
A Great Way to Serve Left-Over Turkey

 

by: Bobby McDonald

 

If you're like most people, the guests have left and you're left with a world of left-overs in the refrigerator. There's just so many turkey sandwiches that you can afford to eat, before you get tired of them, and there's still that turkey, that just doesn't seem to go away!

Well, the following recipe takes a little bit of time, but is certainly worth the trouble, and a great way to utilize that turkey, in a way that's certain to please the most discriminating diner:

 

Turkey Gumbo

2 cups plus 4 tablespoons cooking oil

2 1/2 cups flour

3 cups chopped onions

2 cups chopped celery

2 cups chopped bell pepper

salt

cayenne pepper

2 pounds smoked sausage, cut cross wise into 1/2 inch pieces

6 bay leaves

12 cups chicken or turkey stock

6 to 8 cups of leftover turkey meat, cut in pieces

4 tablespoons chopped parsley

1 cup chopped green onions

2 tablespoons file powder

4 cups cooked long grain white rice

In a Dutch over, over medium heat, combine the oil and the flour, stirring slowly and constantly for 20 to 25 minutes, making a dark
brown roux, the color of chocolate. Add the onions, celery, and bell pepper and continue to stir for 4 to 5 minutes. Season with salt

and cayenne pepper. Add the sausage and bay leaves. Continuing to stir for 3 to 4 more minutes. Add the stock and stir the roux mixture and stock

until they are well combined.

Bring to a boil, then reduce the heat to medium-low. Cook, uncovered, stirring occasionally for one hour.

Add the turkey and simmer for another 2 hours.

Skim off the fat that rises to the top of the pan and remove from heat.
Remove the bay leaves and stir in the parsley and green onions.

Serve in deep bowls with rice.

Can garnish with the green onions and additional parsley, if desired.

Serves 8 -10 people.

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