Turkey Gumbo (Franz)
Submitted by pattiwong
Turkey gumbo built from a leftover carcass with a dark roux, okra, smoked sausage, bacon, and Cajun spices. A rich, hearty way to use your holiday turkey.
This turkey gumbo turns your leftover holiday carcass into something worth celebrating all over again. You simmer the bones and legs into a rich stock first, then build a proper dark roux with bacon drippings and flour until it hits that deep golden brown color that smells like toasted pecans. That’s where the flavor lives.
The holy trinity of celery, onion, and bell pepper cooks right in the roux for a good 15 to 20 minutes, which is longer than most recipes call for. That extra time softens the vegetables completely and builds a savory base. Sliced okra goes in next with smoked sausage, and then everything gets married in a pot of turkey stock, tomatoes, Worcestershire, and hot sauce.
A low simmer for nearly three hours is what brings it all together. The last-minute addition of brown sugar and lemon juice right before serving brightens the whole pot and balances the smoky depth.
Chef Tips
- Stir the roux constantly. Walk away for 30 seconds and it burns, and burnt roux means starting over.
- Use bacon drippings if you have them. They add a smoky, porky richness that vegetable oil alone can’t match.
- Skim any fat that rises to the surface during the long simmer for a cleaner finish.
- Serve over hot rice in warmed bowls. Cold bowls cool the gumbo too fast.
Variations
- Add crab or shrimp in the last 10 minutes for a surf-and-turf gumbo.
- Use andouille sausage instead of smoked sausage for more Cajun heat.
- Stir in file powder at the table instead of using okra as the thickener.
Ingredients
Directions
Crack the turkey carcass into several pieces.
Place the turkey carcass and legs in a soup kettle with 3 quarts of water and 1 teaspoon salt.
Boil for 1 hour.
Remove the carcass and legs and cool. Remove the meat from the bones and discard the bones. Reserve the stock and meat. In a heavy dutch oven over medium heat, heat the grease and oil. Add the flour, stirring constantly, and cook until dark golden brown. Add the celery, onion, bell pepper, garlic, and parsley. Cook for 15 to 20 minutes, stirring constantly. Add the okra and sausage and continue cooking for 5 minutes. Add 2 quarts of the turkey stock and 2 quarts of water, Worcestershire sauce, Tabasco sauce, tomatoes, salt, bacon, bay leaves, and cayenne. Simmer, covered, for 2½ to 3 hours, stirring occasionally. Add the turkey meat and simmer for 30 minutes. Just before serving, add the brown sugar and lemon juice. Serve in heated gumbo bowls over rice
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