With Thanksgiving just a week away, it's not only time to consider what to cook for the big meal but also what to do with that leftover turkey.
And while few things beat a little turkey, Dukes mayo, and pepper on white bread, one of my family's favorite post-Thanksgiving dishes is a soul warming leftover turkey gumbo.
LEFTOVER THANKSGIVING TURKEY GUMBO
1 lb. Italian sausage
1-1.5lbs. grilled or smoked turkey, roughly chopped
¼ cup canola oil
¼ cup flour
1 cup minced celery
1 cup minced onion
1 cup minced green bell pepper
64oz. chicken or turkey stock
2 tbsp. file powder
Kosher salt and ground cayenne pepper to taste
Prepare grill for medium-high heat (approximately 400 degrees). Grill sausages until cooked through then remove and slice into ¼ inch rounds.
Place large stockpot on the grill and add sausage. Sauté sausage slices until lightly browned.
Remove sausage from the stockpot, leaving the grease. Add canola oil and flour to the pot to create a roux. Cook flour and oil for approximately 20 minutes, stirring frequently until it turns chocolate brown.
Add vegetables and cook until softened, stirring periodically.
Add the turkey, sausage, and chicken broth. Allow the gumbo to simmer for 30-45 minutes. Stir in file powder to thicken the gumbo.
Add salt and cayenne pepper to taste. Serve immediately along with white rice and/or crusty bread.