Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Whenever I have leftover turkey, usually from a roasted turkey or smoked turkey from the holidays or some special occasion, I think of gumbo. Leftover turkey is great for making soups and stews, for making sandwiches, but my favorite way to use it is absolutely for making gumbo. Leftover turkey gumbo is everything you need. Let’s talk about how to make turkey gumbo, shall we? If using leftover turkey breast, add it later when you add the stock. Make a nice dark roux with peanut oil and flour. For more detailed information, see my post on How to Make a Roux (includes a video). Next, cook down the peppers, onion, celery and garlic, then add the reserved meats back to the pot. Add okra, Cajun seasoning and chicken stock, and simmer the gumbo at least 1 hour. Stir in fresh parsley for the last 5 minutes for a nice pop of fresh flavor. Remove from heat and stir in filé powder for thickening, or serve it on the side. Boom! Done! Your turkey gumbo is ready to serve. It’s great with rice. I usually make this with leftover holiday turkey, which is easy to pull from the freezer to make it any time we want it. You can also freeze it for 3 months or longer in vacuum sealed containers. That’s it, my friends. I hope you enjoy my leftover turkey gumbo recipe. I’d love to hear how it turned out for you!
Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
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Check out my Shrimp Creole Recipe, too. Very delicious! NOTE: This recipe was updated on 12/18/23 to include new information. It was originally published on 2/4/23.
