Get the recipe for leftover turkey stock here.
Turkey Bone Gumbo
½ pound Rouses Green Onion Smoked Sausage, cut into 1-inch rounds
¾ cup Rouses Vegetable Oil
¾ cup flour
2 cups chopped onion
½ cup chopped bell pepper
½ cup chopped celery
1 teaspoon salt
1 teaspoon Cajun seasoning
¼ pound leftover turkey, roughly chopped
2-3 quarts turkey stock,
Steamed rice, for serving
In a large Dutch oven over medium heat, brown the sliced sausage; transfer to a plate and set aside.
In the same pot, make a dark brown roux with the oil, flour and remaining sausage drippings. Add onion, bell pepper and celery, and season with salt and Cajun seasoning, stirring to coat. Add the turkey and cook, stirring constantly, until sausage is reheated, about 5 minutes.
Add the stock one ladleful at a time, stirring to combine. Bring mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for at least 1 hour. Serve over steamed rice.