It has been my tradition every year to make turkey broth from the frame and then use it to make turkey gumbo. Exactly one year ago I spent hours trolling the ‘net for other gumbo recipes. In the long run, I decided I like my recipe the best for ease of cooking and minimal cooking oil.
If you read yesterday’s post, you’ll know that I make my turkey broth the same way I do my chicken broth. I trim as much meat as I can off the frame, break it up to fit better in the pot and let it simmer for a few hours. Armed with boatloads of turkey broth and lots of dark meat from two turkey frames, I ought to be swimming in gumbo by tomorrow.
I posted my chicken gumbo recipe before so I’ve adapted it for the post-Thanksgiving tradition. Assuming you’ve made the turkey soup and picked out the leftover meat, this recipe may take a couple of hours to cook but it’s mostly unattended and the results are worth it.
I marked this as one-pot cooking because technically, you could cook it all in the same pot. You could brown the sausage first in a large stock pot, added the veggies to saute and then started stirring in the broth. I prefer to saute the veggies in a non-stick pan since I’m still scarred from my first attempts at this recipe when I used fresh okra and it burned. If you ask me, fresh okra is a pain in the pan to cook with; its slimy, takes forever to cook and burns in the blink of an eye. These days I’m pretty committed to using frozen okra. It cooks up quicker and is WAY less messy to work with. Just another little tip from Kat to keep your cooking easy 🙂
- 3 1/2 quarts turkey broth
- 2 to 4 cups leftover turkey (white and dark meat)
- 2 tablespoons vegetable oil
- 2 large onions
- 2 cloves garlic
- 2 ribs celery
- 1 pound fresh or frozen okra, chopped (see footnote)
- 1 can small can tomato sauce
- 3 tablespoons flour
- 1/2 to one pound andouille or smoked sausage, diced
- 1 tablespoon The Pampered Chef® Creole Rub, Old Bay Seasoning Mix or other Cajun spice medley
- Chop vegetables and sauté in a non-stick pan over medium heat until onions are soft (about 5-10 minutes)
- Add okra and cook over very low heat, stirring constantly until slime is gone being careful not to let the mixture burn (about an hour for fresh okra or 10-15 minutes for frozen and then thawed okra)
- Sprinkle flour evenly over vegetables and stir until flour disappears
- Add tomato sauce. Cook 5 minutes, stirring constantly.
- Transfer mixture to large stock pot and slowly add 6 cups of turkey stock. Cook 30 minutes.
- Add 8 cups of stock, sausage and seasoning mix. Simmer on medium heat for one hour.
- Add turkey. Cook for 30 minutes over low heat. Stir often to avoid burning the bottom.
- Garnish with parsley. Add salt, pepper and season to taste.
- Serve over rice