One Pot Turkey Gumbo

This simple gumbo recipe with turkey and sausage produces the most delicious gumbo you'll ever eat, all in one pot. It's a great way to transform leftover turkey into something new and different!

When I was a kid, every year we would go to my grandpa's house the day after Thanksgiving for turkey gumbo made with leftover turkey from the day before. I don't remember the gumbo much, but I do remember the tradition. It's been years since my grandpa passed, and decades since the last time turkey gumbo happened. I thought this year, when we're all longing for the comfort of the familiar, would be a good year to bring it back.

This turkey gumbo is based off of my brother-in-law's recipe. He makes amazing gumbo (usually with chicken) and was kind enough to share the recipe, so I transformed it into a simple recipe for using leftover Thanksgiving turkey, the way my grandpa did so many years ago.

Why You'll Love This Turkey Gumbo

This turkey gumbo is super simple to make. You only need one pot, and while the recipe takes time, the steps are straightforward and easy. The process of cooking the roux is slow and soothing, perfect for the day after Thanksgiving. When all is said and done, you're left with a thick, spicy, hearty stew of shredded turkey, sausage and cajun-spiced veggies that's delicious over white rice.

How To Make Leftover Turkey Gumbo

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The Roux

According to my brother-in-law, a thick, dark roux the color of dark chocolate is the key to good gumbo.

1. Add the butter and olive oil to a large, heavy bottomed pot and melt over medium-low heat.
2. Sprinkle in the flour, a little at a time, stirring it in until the mixture thins a little. Then add more. Season with a hit of cajun seasoning and black pepper.
3. Keep cooking and stirring until the mixture becomes dark brown and is the consistency of thick gravy. This will take anywhere from 30 minutes to an hour.

The Gumbo

Once the roux is done, you can start making the rest of the gumbo.

1. Add the diced onion, bell pepper, celery and garlic into the pot with the roux. Cook, stirring, about 5-7 minutes.
2. Add the sausage and cook and additional 5 minutes.
3. Add the thyme, bay leaf, hot sauce, more cajun seasoning and pepper. Then stir in the broth.
4. Bring to a boil, then simmer, loosely covered, for 1-2 hours.
5. Add the shredded turkey and okra (if using). Stir and simmer until the turkey is warmed through, about 5-10 minutes.
6. Serve gumbo over white rice.

Recipe Variations

• I know some people prefer okra and some don't. If you don't like it, leave it out.
• My mom adds shrimp to her gumbo recipe. If you'd like to use shrimp, add peeled, deveined shrimp when you add the turkey.
• I use about 3 tablespoon Louisiana hot sauce for a slightly more mild version (so I can feed it to the little ones, too). If you like a spicer gumbo, use more hot sauce. You can also use extra spicy cajun seasoning.

Tips For Making Delicious Turkey Gumbo

• According to my brother-in-law, you will need to open a good bottle of red wine in order to get the roux right. That's a method I can get behind.
• As stated above, the key to a good gumbo is getting the roux extra dark and thick. Keep the heat low-ish so that you can continue to cook the flour without burning it.
• The roux may seem way too thick and clumpy at the beginning (especially if you add too much flour at once), but it will thin out as you stir.
• Season each layer with cajun seasoning and pepper as you cook. I end up using about 1 teaspoon of each.
• If you still have the turkey carcass and want to get meat off of it for the gumbo and make broth to use, boil the carcass in water with a glove of garlic, a bay leaf, some thyme, a few peppercorns, and the butts of your onion, celery, and bell pepper while you make the roux. Then pull out the carcass, shred any meat that comes off, and strain the liquid to use as additional broth.
• You want the gumbo to continue to thicken as it simmers, so leave the lid slightly ajar to let steam escape.

How To Store Leftover Gumbo

Gumbo makes excellent leftovers. In fact, it's one of those foods that's even better the next day. Pour leftover gumbo into a shallow, airtight container and let cool slightly before storing in the refrigerator for up to 3 days. Gumbo can also be frozen in a freezer-safe container. Because this gumbo contains no file (a thickening agent), it's easy to store and reheat without issue.

More Leftover Turkey Recipes You'll Love

• Turkey Pot Pie Soup
• Healthy Turkey Wild Rice Soup
• Cranberry Brie Turkey Sandwich

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