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Recipe
Turkey Bone Gumbo

Turkey Bone Gumbo

Turkey Gumbo is usually made from the broth you make from the leftover turkey after carving it up on a holiday.  Never throw it away!  If you don't make gumbo the next day, you can always save it in your freezer.

  • Prep Time: 2 hours (includes time for making stock)
  • Total Time: 3 1/2 hours
  • Yield: 8 to 10 servings

Ingredients

  • 3/4 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/2 pound smoked sausage, such as andouille or kielbasa, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3 quarts Turkey Broth
  • Reserved turkey meat from broth
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onions

Directions

  • Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

  • Season the onions, bell peppers, and celery with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage, the dried thyme and oregano, and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.

  • Serve in soup bowls with rice. (File powder can be added at the table according to personal taste.)

  • Note: If you want to make a Turkey Gumbo and don't have a carcass, roast 3 1/2 pounds of turkey wings until browned and use them for your broth instead and add roasted turkey to the gumbo.