Turkey Bone Gumbo Recipe

From Nola Cuisine

Smart cooks never throw away a chicken carcass, or god forbid, a Thanksgiving Turkey carcass! I always look forward to post Thanksgiving Turkey Bone Gumbo, which is a wonderful way to utilize the meat, carcass, and in my case, dressing. In place of the rice I like to serve this with leftover dressing, which is just incredible with this Thanksgiving flavor packed Gumbo!

Turkey Bone Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille Sausage, cubed
3 Tbsp Garlic, chopped
6 Cups Turkey Stock
3 Fresh Bay Leaves
Leftover Thankgiving Turkey Meat
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Leftover Thanksgiving dressing, or Oyster Dressing
Fresh French Bread

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate colored Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the leftover Turkey to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with hot leftover dressing, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).

Garnish with green onions, and the parsley.

For the Turkey Stock:

Break apart the Turkey carcass and cover by 2 inches with cold water in a large stock pot. Slowly bring it up to almost a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer, continut to skim.


4 Cups of roughly chopped onion
2 Cups roughly chopped carrot
2 Cups roughly chopped celery
1 Tbsp Black Peppercorns
2 Bay leaves

Simmer for 4-6 hours. In the last hour add, a small bunch of fresh Thyme, 1 bunch of parsley stems. Strain through a fine mesh strainer, discard the solids.

Stock freezes wonderfully.

Thanksgiving Related Posts:

Oyster Dressing Recipe
Praline Sweet Potato Recipe

Be sure and visit my ever growing Index of Creole & Cajun Recipes!

7 thoughts on “Turkey Bone Gumbo Recipe”

  1. Thanks Dano. The turkey gumbo brings back memories of my childhood in the Irish Cannel in New Orleans and of my former classmate Father David Vavasseur from Port Allen, La. who considered Turkey Sausage Gumbo the highlight of the holiday season. May God bless you and your family during this joyful time.

  2. Too funny! I made Turkey and sausage gumbo this year from our leftover Thanksgiving turkey and also served it with leftover stuffing! I have friends in Eunice who serve theirs over potato salad, apparently that’s the Cajun way.

    If I weren’t so busy with school I might have posted my recipe too… I used the last good okra from the farmer’s market in ours; it’s too cold here in California now.

    I’m going to try to make daube of beef in a week or so… now that finals are over. Maybe just in time for New Year’s.

  3. After searching the web for gumbo recipes I settled on yours and was delighted with the results. I doubled the recipe and froze portions which was very convenient. Serving it over the stuffing was a natural. I am going to make more today along with the stuffing and it’s not even Thanksgiving. Thanks.


  4. I must be missing something, when do you add the remaining 1/4 of the Trinity? Also, is the simmering done covered or uncovered?

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *