I’ve got the ULTIMATE turkey leftover recipe for you. I can’t adequately put into words how much I love this dish. If you aren’t ready to cook it right after Thanksgiving (or whenever you happen to cook a whole turkey), you can freeze the meat and bones and pull it out in the dead of winter to make a meal that will knock your fuzzy cozy socks off.
It’s not a perfect 10/10 on the health scale, because there is no way around the roux – this is Gumbo after all! But I’ve decreased the amount of roux that gets used in your typical gumbo recipe, complimented it with some mineral-rich homemade bone broth, and increased the amount of veggies, making it the perfect compromise between an indulgent comfort meal that will stick to your bones, and a health-promoting meal that will make your bones (and everything else) stronger.
Leftover Turkey Gumbo
Day 1: Make the Turkey Bone Broth
- Approximately 2 lbs. of turkey bones (enough to fill a gallon ziplock bag)
- 1 small onion, cut into quarters
- 3 celery stalks (including leaves), roughly chopped
- 3 garlic cloves, roughly chopped
- 2 TBSP apple cider vinegar
Place all ingredients in crockpot. Fill crock pot with water until everything is submerged. Cook on low for 24 hours. Strain and save liquid; discard bones and vegetables.
Day 2: Make the Gumbo
- 1/2 cup avocado oil
- 1/2 cup flour
- 1/2 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 4 stalks of celery, diced
- 3 large carrots, diced
- 8 cups turkey bone broth
- 12-16 oz. bag of frozen baby lima beans
- 4 cups leftover cooked turkey, chopped
- 12-16 oz. andouille sausage, sliced
- 2 tsp. salt
- 1 tsp. cayenne pepper
- 2 cups of dry brown rice, cooked according to package directions
- 4 TBSP fresh parsley, chopped
Heat large stock pan over medium heat. Add oil and flour, and cook, stirring very often, until mixture becomes a dark chocolatey brown, approximately 15-25 minutes. Add red bell pepper, green bell pepper, onion, celery, and carrots, and cook until veggies soften, about 10 minutes. Transfer to a crockpot and add bone broth, lima beans, turkey, sausage, salt, and cayenne pepper, and cook for 6-8 hours on low or 3-4 hours on high.
Meanwhile, cook rice according to package directions. Serve gumbo over rice and top with fresh parsley.
Note: this gumbo freezes well!