Recipe by HONEYFROG
"This is a great after-Thanksgiving recipe for leftover turkey. It has become a tradition in our home. "
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1 1/8 cups
1 1/4 cups
1 1/2 cups
chopped green bell pepper
cayenne pepper, or to taste
smoked sausage, cut into 1/2-inch slices
3 1/2 cups
coarsely chopped leftover turkey
uncooked white rice
chopped fresh parsley
chopped green onions
I am pretty sure that the oil measurement is wrong as well as the flour one. I made a roux tonight to add turkey stock to & all it took was 1 stick of butter & about 3 tablespoons of flour. I added about 6 cups of turkey stock, a little at a time, & ended up with about 5 cups of yummy gravy. I also added chic granules for clout & kitchen bouquet. have to be careful with KB as it is potent. My Grandmother used it. It is in all grocery stores. <;-)
Sorry, this recipe ended up discarded. I wondered if the 1 and 1/8 cup of vegetable oil with the 1 and 1/4 flour was the problem. There was so much oil floating on the top, I had to spoon it out. I could have added to the problem with the turkey stock which contributed to the oily base floating on top and the apple sausage which may of given it a funny taste.
With less oil and flour to make the roux, it's a delicious meal. My family loves this. My mother made it when I was growing up. We like to use hot sausage rolled into balls and Bisquick fried, then drained to get rid of excess oil. Garlic added along with the parsely would make this a perfect reason to have Thanksgiving any time of the year.
After reading the reviews, I cut the flour and oil both down to 1/2 cup each - the recipe was delicious and a great way to use some left over turkey! We also added a bag of frozen okra to the gumbo with 30 minutes left to cook. We'll definitely make this again!
Wow....The roux is way off! Followed this recipe to a T...Tasted like veg oil. Not close to gumbo in any way. to correct recipe would be to use less oil & a little butter to make the roux. also need garlic & blk pepper. would not recomend waisting your time, money or leftover turkey. This recipe should be removed from this well trusted web site.
Taking others' advice, I cut the oil down to a half cup and used a half cup of flour. The house still smells like a fry-up, but the end result gumbo was not too greasy. I didn't have any file powder or sassafras (which is what file is made from) so I subsituted a combination of sage, thyme and oregano - a recipe I pulled from Wikipedia. I used chorizo sausage I had on hand, leftover rice from an order of Chinese, and my leftover Thanksgiving turkey. A good use of what was hanging around in the fridge after the holiday.
I enjoyed my gumbo but I couldn't give this recipe 5 stars because I modified it. My Cajun Grandmother (who was an AMAZING cook) always said the best rule of thumb for making a gumbo roux is 1/2 cup oil, 1/2 cup flour, 8 cups stock. So when I read this recipe I was shocked at the amount of oil, flour and stock that was called for. Goodness me...that would be some THICK, greasy stuff!!! So I followed the recipe except for those amounts. It was pretty good. Great way to use some of our leftover turkey. :-)
Tired this recipe last night and it was Wonderful!!! Everyone raved about what a great way to use left over turkey and wanted the recipe. Thanks for sharing this. I did follow the recipe as close as I follow any recipe. I did add 1/4 cup more of floor to balance out the roux and more stock while cooking to keep it the consistency we like. The last 15 minutes of cooking, I added shrimp because at our house, Gumbo, need shrimp. Served it over rice. Truly a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 1432
** Calories from Fat: 839
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