Wondering what to do with that leftover turkey? Sure, you could make sandwiches. Really exciting. Really. OR you could go get a couple of small containers of raw oysters and make a gumbo. Yeah, I thought that sounded tastier too! Gumbo is great, you can stretch it and it gets better leftover! It’s REALLY yummy when it’s being made with leftover fried turkey!
Turkey and Oyster Gumbo
1/2 cup vegetable oil
1/2 cup flour
1 bag frozen seasoning blend vegetables
2-3 garlic cloves, minced
1 can Rotel original tomatoes
1.5 pounds frozen okra or equivalent fresh, if fresh is used fry in oil till not slimy anymore
Oil for frying okra
4 cans chicken broth
3.5 tablespoons salt
3/4 teaspoon red pepper
1 large bay leaf
1/4 teaspoon thyme
Few grains chile pepper
2 pints oysters, drained into a cup
leftover turkey from Thanksgiving
In a large stockpot, heat oil over medium heat. Add flour to make a roux, stir constantly until the mixture is the color of a brown paper bag. Add garlic and seasoning blend, cook till soft. Add chicken broth to dissolve the roux, then add the Rotel. Once it’s boiling, add the okra and seasonings. Add the turkey, then add more water until it reaches your desired thickness. Taste for seasonings. Allow to cook at least 30 minutes, but preferably cook for several hours on low. Add some of the oyster liquid (not a lot, maybe a cup). About five minutes before you’re ready to eat, turn off the heat and add the oysters. Allow to cook in the pot (with the heat off) for five minutes. Serve over rice.
The Verdict: This is yummy! Don’t be freaked out by the oysters, they don’t overpower this at all, and you can’t taste it in there unless you eat an actual oyster. But they’re big enough that you can pick them out if needed. But I don’t need to, they are delicious and this gumbo is perfect on a cold day, especially after decorating for Christmas all day! Please note that if you decide to freeze leftover gumbo, remove any oysters as they do not freeze well!