Turkey & Sausage Gumbo

This turkey & sausage gumbo recipe is the perfect way to use up that leftover turkey from Thanksgiving or Christmas. Big, tender chunks of turkey and smoked sausage are simmered together with spices to create a rich and hearty bowl of southern comfort food! One of my favorite holiday traditions is making turkey and sausage gumbo the day after Thanksgiving. Turkey & Sausage Gumbo is a rich and savory stew with juicy chunks of turkey and savory sausage, served over rice. Terrific for your leftover turkey during the holidays. There are many recipes for gumbo but I’m going to show you how to make the best Louisiana gumbo ever!

Ingredients:
8 tablespoons butter
½ cup flour
1 medium onion (diced)
3 stalks celery (diced)
1 small bell pepper (diced)
1 tablespoon ground thyme
1 tablespoon ground sage
2 teaspoons salt
½ teaspoon cayenne pepper
10 cups chicken broth (see notes)
2 cups sliced okra
1 lb. leftover turkey (light and dark meat)
1 lb. smoked sausage (sliced)
6 cups steamed rice

Instructions:
In a heavy stockpot, melt the butter over medium-high heat. Add the flour and stir constantly until the roux starts to become a light brown color. Add the onions, celery and bell pepper and sauté until soft, about 7-10 minutes.
Stir the thyme, sage, salt and cayenne pepper into the pot and cook for 2 minutes.
Pour the chicken stock into the pot and stir until the roux and the stock have fully incorporated and there are no lumps. Add the okra, turkey meat and sausage and bring to a boil.
Stir and simmer over low heat for an hour, stirring once every 20 to 30 minutes.
Serve over white rice with french bread on the side.

Notes:
– Homemade Turkey Stock: To make your own homemade stock, boil the carcass of the turkey in water with onions and celery for 1-2 hours. Strain the stock to catch any small bones before using.
– To Store: Keep in the fridge, covered for up to 4 days.
– To Freeze: Allow the gumbo to cool completely. Place in a freezer-safe container and keep frozen for up to 3 months.
– To Reheat: Thaw soup in the fridge overnight. Heat on the stovetop or microwave.

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