Thanksgiving Turkey Gumbo
Ingredients
The base
-
1
cup
canola oil
-
1
cup
all-purpose flour
-
1
large
red pepper, diced
-
1
large
yellow pepper, diced
-
1
cup
brussels sprouts, thinly sliced/shredded
-
2
stalks
celery, diced
-
1
tablespoon
garlic, minced or grated
-
1
optional
onion, diced
-
1
ounce
large can diced tomatoes
-
8
cups
turkey or chicken broth
-
1.5
pounds
andouille sausage, sliced
The spices
-
1
tablespoon
dried oregano
-
1
tablespoon
dried thyme
-
1
tablespoon
dried basil
-
1
tablespoon
creole seasoning
-
1
teaspoon
chili powder
-
1-2
teaspoons
cayenne pepper
-
1
tablespoon
black pepper
-
1
teaspoon
salt
The additions
-
1.5-2
cups
leftover shredded turkey
-
½
cup
leftover gravy
-
½
cup
leftover cranberry sauce
-
to serve
optional
leftover mashed potatoes or rice
Instructions
- Combine chopped peppers, shredded brussels sprouts, chopped celery, garlic, and onion in a bowl.
- Mix oregano, thyme, basil, creole seasoning, chili powder, cayenne pepper, black pepper, and salt in a separate bowl.
- Heat canola oil and flour in a large pot to make a roux, stirring constantly until it turns dark brown.
- Add the vegetables to the roux and cook for about 10 minutes, stirring occasionally.
- Stir in the spice mixture and cook for an additional 3-5 minutes.
- Add turkey broth, diced tomatoes, and sausage to the pot, then bring to a boil.
- Reduce heat and simmer for at least 3 hours, stirring occasionally.
- Stir in leftover turkey, gravy, and cranberry sauce before serving.
- Serve over leftover mashed potatoes or rice.
Nutrition Facts (estimated)
Servings
6
Calories
971
Total fat
60g
Total carbohydrates
50g
Total protein
40g
Sodium
1200mg
Cholesterol
100mg
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