Thanksgiving is over, but we still have so much turkey left! That’s a good thing because one of my favorite Thanksgiving traditions is making turkey and sausage gumbo from the leftover turkey meat. I’ve had this tradition since I was a little girl and I think it’s the best way to eat left over turkey!
Believe or not, I developed this recipe to taste like the turkey and sausage gumbo that was served in my elementary school cafeteria. You see, where I’m from, there was a bottle of hot sauce on every lunch table and the school lunches weren’t so bad. As a matter of fact, I always looked forward to it! Weird right?
My favorite part is sopping up all that gumbo with a big piece of french bread, it’s so savory and delicious. This is one of those soups that taste better the day after you make it. Now you can have something other than turkey sandwiches for the next few days!
Other soup recipes you might like!
- Chicken Noodle Soup
- Homemade Tomato Soup
- Instant Pot Black Bean Soup
- Hot and Sour Soup
- Vegetable Egg Drop Soup
- Instant Pot Cabbage Roll Soup
- Instant Pot Corn Chowder
- Instant Pot Beef Stew
- Cajun Shrimp Chowder
- French Onion Soup
Did you make this Turkey Gumbo recipe? Let me know how you liked it in the comment section below!
- 1 stick of butter
- 1/2 cup flour
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 small bell pepper, diced
- 1 T ground thyme
- 1 T ground sage
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 10 cups turkey stock or chicken stock
- 2 cups okra, cut into slices
- 1 lb. of turkey, there is really no set amount, just use what you have leftover from Thanksgiving!
- 1 lb smoked sausage, cut into slices
- 8 cups steamed rice, white or brown
- french bread
- 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 saute until they become soft, about 7-10 minutes.
- Add the thyme, sage, salt and cayenne pepper and cook for 2 minutes.
- Add the stock 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 then simmer over low heat for an hour and a half to two hours, stirring once every 20 to 30 minutes.
- Serve over white rice with french bread on the side.