This Thanksgiving Leftover Turkey Gumbo is a very popular recipe in my family. My brother in particular requests this one every year. The good news is that aside from being a crowd-pleaser, this hearty stew is a great way to use up any extra turkey you have hanging out post Thanksgiving feast. I always make a great big pot of this Thanksgiving Leftover Turkey Gumbo, since I usually have lots of lovely turkey stock as well and it freezes nicely for some ready to serve weeknight meals. And while I typically serve it with rice, if I convinced you to make a rice stuffing like my Rice and Peas Thanksgiving Style off my Caribbean Thanksgiving Menu, you can easily serve it over that instead as another great way to use up any leftovers you may have. It’s full of lots of kinds of vegetables and loaded with flavor. And keep in mind that if you made a turkey like my Bacon Herb Paste Stuffed Turkey you want to keep an eye on the salt, because there will be plenty in the stock and the meat from all of that delicious bacon. But no matter how you make your turkey each year, I can guarantee that this Thanksgiving Leftover Turkey Gumbo will become a crowd favorite and you’ll want to ensure there’s enough turkey left to make this tasty dish.
- 4 cups celery
- 4 cups onion
- 4 cups green peppers (I used some roasted poblanos but bells are great, too)
- 1 cup white wine
- ½ cup flour (up to ¾ cup)
- 4 tablespoons vegetable oil
- 1 tablespoon sea salt + 2
- 2 tablespoons dried thyme
- 3 bay leaves
- sweet paprika
- 1 tablespoon jerk sauce
- 6 cups+ turkey or chicken stock
- 4 cups jerk turkey or chopped turkey
- 2 cups frozen sweet corn (about 12 ounces)
- 4 cups frozen okra (about 24 ounces)
- 4 cups rice and peas thanksgiving style or some rice to serve it with
- Add the vegetable oil and flour to a large stock pot. Cook on medium high stirring regularly until the roux is a nice, dark brown color.
- Meanwhile, chop the celery, onion, and green peppers.
- When the roux is dark and bubbly, add the veggies. Lower the temperature to medium and saute until they start to soften.
- Add the white wine and cook until it evaporates.
- At this point add the salt, thyme, paprika, bay leaves and any heat you like. Jerk sauce works if you made my Jerk Turkey. Cayenne works. And you can be conservative and add more later.
- When well incorporated, add one cup of the turkey or chicken stock. Stir it in. Add another cup. If it’s smooth, add the rest of the stock, otherwise, keep adding it slowly. When the stock is incorporated and warm add the turkey, corn, and okra. Cook until it’s hot. Season to taste.
- Serve with rice or Rice and Peas Thanksgiving Style and a delicious cornbread like my Fig, Sage and Cotija Cornbread.
