When it comes to day-after-Thanksgiving leftover traditions, this is one that some folks prefer over the turkey day spread! First, turkey bones are used to create a flavorful broth. Then, add in Make Ahead Roux along with leftover turkey, smoked sausage and Gumbo Seasoning for a big pot of comfort. What a delicious way to extend the holiday. Perfect for Black Friday post-shopping meal and football watching. Yum!
|1 onion, halved
|2 stalks celery
|1 carrot, cut in three pieces
|6 cloves garlic, smashed
|4 quarts water
|1 lb smoked sausage, sliced
|Garlic Extra Virgin Olive Oil
|1 batch Make Ahead Roux
|2 Bay Leaves
|2 lbs leftover turkey, pulled from bones
|2 Tbl Gumbo Seasoning
|Place the turkey carcass in a large stock pot. Break and cut it as needed to get it to fit so that it's submerged into water. Add in the onion, celery, carrot and garlic. Add in the water and bring up to a boil. Lower to a simmer and cook for 4 hours. Strain and discard the solids.
|Heat a Dutch oven over medium heat. Drizzle in Garlic Extra Virgin Olive Oil to coat the bottom. Add in the sausage and saute until browned - about 5 minutes.
|Add in the Make Ahead Roux and about half of the turkey broth. Stir to combine and heat through. When smooth, add in the remaining stock and Bay Leaves. Bring to a boil. Reduce to a simmer and cook for 1 hour.
|Add in the turkey and continue cooking for 15- 20 mins. Taste and adjust the Gumbo Seasoning and salt. Serve with rice or potato salad.