Get the recipe for leftover turkey stock here.
Leftover Turkey Gumbo
½ pound green onion smoked sausage, cut into 1-inch rounds
¾ cup vegetable oil
¾ cup flour
2 cups chopped yellow onion
½ cup chopped bell pepper
½ cup chopped celery
1 teaspoon salt
1 teaspoon Cajun seasoning
2-3 quarts turkey stock (see recipe)
2 tablespoons dried thyme
2 tablespoons dried oregano
3 dried bay leaves
¼ pound leftover turkey, roughly chopped
Steamed rice, for serving
In a large Dutch oven over medium heat, brown the sausage; transfer to a plate when done and set aside.
In the same pot, prepare a dark brown roux with the oil, flour and sausage drippings that remain in the pot, slowly shaking the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, around 15 to 20 minutes.
Add onion, bell pepper and celery, and season with salt and Cajun seasoning, stirring to coat. Add the cooked sausage back to the pot and cook, stirring constantly, until sausage is reheated, about 5 minutes.
Gradually add the stock one ladleful at a time, stirring constantly to combine. Add the thyme, oregano and bay leaves and simmer, uncovered, over medium-low heat, stirring and skimming every 20 minutes, until the flavors have melded, for at least 1 hour.
Stir in the turkey meat just before serving and cook until warmed, 3 to 5 minutes. Remove the bay leaves and discard.
Serve over steamed rice.