One of my favorite traditions is making turkey gumbo during the weekend following Thanksgiving. This year's batch was one of my best even if I do say so myself. I hope you try this version and enjoy as much as we did.
4 quarts turkey stock
3 - 4 cups cooked turkey, cut into cubes
1 pound smoked sausage, cut into slices
3 T. flour
2 medium yellow onions, chopped
2 medium green bell peppers, chopped
3 ribs celery, chopped
3 cloves garlic, minced
2 T. chopped flat leaf parsley
1 - 2 T. Creole seasoning
a few drops your favorite hot sauce (optional)
cooked white rice
sliced green onions
Bring turkey stock and turkey to a simmer over medium heat in a large Dutch oven.
In a large skillet, cook sausage until well browned. Using a slotted spoon, remove sausage from skillet and add to the turkey stock.
Using the same skillet the sausage was cooked in, lower heat to medium, and add flour. Stir to combine with the sausage drippings and continue stirring for 2 - 3 minutes.
Add onions, bell peppers, celery, and garlic. Stirring constantly, let cook until vegetables begin to soften, 3 - 4 minutes.
Add vegetables to stock mixture and stir to combine.
Next, add parsley, Creole seasoning, and hot sauce, if using. Bring to a boil, cover, and reduce to a simmer. Let cook for a few hours, stirring occasionally to prevent sticking.
Ladle over cooked rice and top with sliced green onions.