Looking for a turkey and sausage gumbo recipe..

Remove (most) of the meat. Roast the bones. Simmer to make stock.

Profit

How much chicken stock? 10 cups or so?

Thanks. I’ll report back.

Gumbo is cooking. I’ll post the recipe and pictures if I can figure out how to post a picture.

Test

I made my stock with the legs after I pulled all the meat, made a roux and the rest is history.

For the pics I use imgbb and bbcode full linked option after they are uploaded.

Thanks for the pics help.

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Brown the sausage first.

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I was going to ask about that. Should i cook my sausage down on the side first and keep all its good juices to dump in after the roux/veggies are done? Or is there some better way to do it? I feel like a lot of the gumbo’s flavor comes from that sausage and its grease. My family has always used the Veron andouille

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I also don’t like a super dark gumbo, more of a brothy type (obviously with flavor - just not the very Smokey flavor)

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You can have both. I don’t like a super thick gumbo where all you taste is roux like many here. My gumbo is thin but really dark.

Turkey Gumbo

What is Gumbo?

A lot of the food we eat is very similar in how it is made and how it tastes. Is Gumbo a type of Soup? Yes. Is it a Stew? Maybe! Is it made with Tomato products? Sometimes! Well, what is the “defining” difference between Gumbo and all the other similar foods? Is it the File that is sometimes put in Gumbo? Maybe! File is a seasoning.... Finely ground up leaves from Sassafras trees. Is this seasoning the “defining” ingredient of a Gumbo....? IMO, No.
I believe there are two ingredient of a Gumbo that distingue it from the other dishes. One is the Roux. The Roux should be a little darker than what is typically put in other similar dishes and it is used to make the Gumbo a little thicker or I would consider it a soup. The second ingredient, and the most important IMO, is a Gumbo must contain Okra. Besides the unique flavor of Okra, it also gives body to the Gumbo. I am sure some people may disagree on this and that is ok. I grew up as a child eating Turkey Gumbo made from the leftover Thanksgiving bird. So here is that recipe as I make it now.

Turkey and Okra

• One left over Turkey carcass with some meat (and dressing?) still on the bones. Two would be even better.
• Break up the carcass bones so that they will fit into a fairly large pot.
• Add about 3” water to the pot, cover and boil until meat falls off the bones. This will take 1 to 2 hours.
• Remove all bones, skin, etc., leaving only the meat. This can best be done by scooping out the meat onto a large baking pan for easier access. There will be a lot of small bones to remove.
• In separate pot, smother 1 or 2 lbs. of cut Okra until very tender. Add 2 tablespoons of oil if using fresh Okra. The amount of Okra depends on the amount of meat on the carcass. Add 1 or 2 cups water to start with and more later to keep from burning. Stir frequently to keep Okra from sticking to the bottom. This should be done on medium-low heat and will take about 1 hour.

Other Ingredients

• 3 to 5 large onions, chopped.
• 1 bunch of celery, chopped.
• 1 cup fresh parsley, finely chopped.
• 5 to 10 cloves of garlic, finely chopped.

Cooking

• Add 1 or 2 tablespoons of oil to large skillet and sauté onions and celery. Add to Turkey stock.
• Add 2 cups boiling water to pot and start simmering.
• Make a dark Roux using ½ to ¾ cup oil. Add ½ of Roux to pot.
• Add smothered Okra.
• Add garlic.
• Add about 3 tablespoons of salt.
• Add about 2 tablespoons of black pepper.
• Add about 1 teaspoon red pepper.
• Add more water, as needed. Remember that the Gumbo should be a little thick.
• Add more Roux, as needed. This depends on size batch of Gumbo.
• Taste and add seasonings, as needed.
• Skim off any excess grease.
• Cook at least 30 minutes........Longer the better.

Serve hot with cooked rice.