This robust turkey gumbo delivers deep, savory flavors through a carefully crafted dark roux and slow-simmered turkey stock. The combination of smoked sausage, okra, and the “holy trinity” of vegetables creates a thick, velvety broth that is perfect for soaking up with white rice. It is a quintessential comfort food, ideal for cold evenings or large gatherings where leftovers taste even better the next day. The balance of heat from cayenne and brightness from lemon juice makes every spoonful complex and satisfying.
Turkey Gumbo
Description
This robust turkey gumbo delivers deep, savory flavors through a carefully crafted dark roux and slow-simmered turkey stock. The combination of smoked sausage, okra, and the "holy trinity" of vegetables creates a thick, velvety broth that is perfect for soaking up with white rice. It is a quintessential comfort food, ideal for cold evenings or large gatherings where leftovers taste even better the next day. The balance of heat from cayenne and brightness from lemon juice makes every spoonful complex and satisfying.Ingredients
Directions
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Crack the turkey carcass into several pieces to fit in a large soup kettle or stockpot.
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Place the turkey carcass pieces and legs in the pot with 3 quarts of water and 1 teaspoon salt.
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Bring to a boil, then reduce heat and simmer for 1 hour.
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Remove the carcass and legs from the stock and allow them to cool slightly.
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Remove all meat from the bones, shred if desired, and discard the bones. Reserve the stock.
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In a heavy Dutch oven over medium heat, combine the bacon grease and cooking oil.
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Add the flour to the hot fat, stirring constantly, and cook until the roux reaches a dark golden brown color.
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Add the celery, onion, bell pepper, garlic, and parsley to the roux.
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Cook the vegetables for 15 to 20 minutes, stirring frequently, until softened.
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Add the okra and sliced sausage, continuing to cook for 5 minutes.
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Slowly stir in 2 quarts of the reserved turkey stock and 2 quarts of water.
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Add the Worcestershire sauce, canned tomatoes, sliced bacon, bay leaves, and cayenne pepper.
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Bring to a simmer, cover, and cook for 2-1/2 to 3 hours, stirring occasionally.
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Add the shredded turkey meat back into the pot and simmer for an additional 30 minutes.
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Just before serving, stir in brown sugar and lemon juice to balance the flavors.
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Serve hot in bowls over cooked rice.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1202.9kcal
- % Daily Value *
- Total Fat 76.7g118%
- Saturated Fat 19.7g99%
- Cholesterol 83.0mg28%
- Sodium 2805.1mg117%
- Total Carbohydrate 72.7g25%
- Dietary Fiber 11.5g46%
- Sugars 9.9g
- Protein 45.8g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredients Not Listed: The original directions mention adding Tabasco sauce to taste, 1 can (12 oz) of tomatoes, 1 1/2 tablespoons of salt, 4 slices of bacon (cut into 1-inch pieces), 2 bay leaves, cayenne to taste, 1 teaspoon brown sugar, 1 tablespoon lemon juice, and 4 cups of cooked rice for serving. Ensure these are added as indicated in the steps.
Roux Safety: When making a dark roux, be very careful as it can burn quickly. Keep the heat at medium or medium-low and stir constantly. If it smells burnt, discard and start over, as burnt roux will make the gumbo taste bitter.
Storage: Gumbo thickens as it cools. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if it becomes too thick.
Variations: If you do not have a turkey carcass, you can substitute with chicken stock or beef stock, though the flavor profile will change. Andouille sausage is a traditional choice, but any smoked sausage works well.
