Turkey Oyster Gumbo

This is the best idea for leftovers you could ever have. That turkey carcass is pretty valuable about now and it should be headed towards a stockpot to render out some delicious Turkey Stock. Not everyone would agree to mix poultry with seafood in gumbo, but oysters just seem like a perfect match for the leftover turkey in Sweet Daddy D’s Turkey and Oyster Gumbo.

Sweet Daddy D’s Turkey and Oyster Gumbo

This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you’ll see why it has become a post-Thanksgiving Louisiana tradition!

Here’s What You Need

This will follow the basic structure of a gumbo. We’ll focus on some proteins, in this case, turkey and oysters, build a foundation starting with a dark roux, smother some vegetables and seasonings in that roux and then simmer it slowly in a rich stock that accentuates the protein. Gumbo can be as diverse as your imagination and there really is no one, set recipe, but this basic framework will help you build almost any type of gumbo you want.

• We will need:
  • Leftover turkey meat (See the Hints and Tips for substitutes)
  • Fresh oysters
  • Turkey stock (See the Hints and Tips)
  • All-purpose flour and vegetable oil for the roux
• Thesearetheveggies-about 8 cups total:
  • The Holy Trinity (that’s Yellow Onions, Bell Peppers and Celery)
  • Green Onions (also called scallions or spring onions)
  • Garlic
• The Herb and Spice Blend consist of:
  • Dry oregano, basil and thyme
  • Bay leaves
  • White pepper and black pepper
  • Creole seasoning
  • Kosher salt.  (See Hints and Tips about the salt)
    

    Here’s what you need

Here’s What You Do

First…you have a beer. This is a great holiday gumbo using up that leftover turkey, so chances are you may have some guests over. Pop the cap on some beers and solicit some help in making this. Read through the recipe and make sure you have everything you need and you know what to do with it. We’ll cover all the steps you need to put this together as soon as you have all the ingredients gathered and prepped. You’ll need a large, heavy-bottom cast-iron frying pan or dutch oven and a stockpot.

Mise en place

Pull the turkey meat from the leftover turkey carcass, chop it or shred it into bite-size pieces, sprinkle on some creole seasoning and it aside set aside. Measure out the flour and vegetable oil, mix the Herb and Spice Blend in a small bowl and set that all aside. Chop the Trinity and place it all in one bowl, then chop the green onions and the garlic and set those each in separate bowls. Drain the oysters in a strainer set over a bowl, but do not rinse the oysters. Place this in the fridge until needed and make sure to reserve whatever oyster liquid comes through.

Measure 8 cups of turkey stock into a stockpot and start heating it on low. Keep it covered and on low so it does not reduce.

Make the roux and fry the vegetables

Place a large cast-iron frying pan or dutch oven over medium to medium-high heat and add the vegetable oil. When the oil is shimmering whisk in the flour to make a medium roux by continuously whisking the flour into the oil, making sure not to let it burn. If it is browning too fast, lower the heat or take the frying pan off the fire.

Make the roux

Once the roux is the color of chocolate milk add the Trinity, starting with about half or a third at a time and stir to completely mix the veggies with the roux. Continue to fry the Trinity over medium to medium-high heat, stirring frequently and scraping the bits off the bottom, careful not to let it burn or scorch.

Fry the Trinity in the roux

After about 15 to 20 minutes, add in the garlic, green onions and about half of the Herb and Spice Blend along with the bay leaves. Continue to stir and cook until aromatic which will only take another couple of minutes.

Bring the stock to a boil and add the roux mixture

Turn up the heat on the stockpot and bring the turkey stock to a rolling boil.

Bring the stock to a rolling boil

Using a slotted spoon, mix in the veggie/roux mix, one spoonful at a time, stirring each spoonful until it all blends and mixes with the stock. Make sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/roux mix has been added to the stock.

Stir in the Trinity-roux mix a spoonful at a time

Reduce the heat slightly to maintain a heavy simmer for about 15 minutes, uncovered.

Heavy boil for about 15 minutes

Then lower the heat, cover and simmer for 30 minutes.

Add the turkey

After 30 minutes, uncover and add the turkey pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful.

Add the turkey and return to a heavy simmer

Add a little more of the Herb and Spice Blend and stir well. Turn the heat down to low, cover the pot and simmer for about 30 minutes, stirring occasionally.

Add the Oysters

Uncover the stockpot and bring it to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, pour about ½ cup of the oyster juice, reduce the heat and simmer for about 15 minutes.

Serve it up

Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the Herb and Spice Blend or some more salt and black pepper, if needed. If you want more oyster flavor, add more of the reserved oyster liquid. Remove the bay leaves and serve over white rice with some potato salad and crispy french bread.

Serve over white rice with a side of potato salad!

That’s it, simple as that.

Hints and Tips

• Oysters may be very salty. Also, if you use commercial stock or Creole seasoning, these may also have salt. I usually wait until I’ve added the oysters (done at the end) before I add any additional salt.
• Keep in mind that the roux will continue to darken somewhat even after you start cooking the Trinity in it. That’s really not a problem, but add the Trinity when the roux is still a little lighter than you want it.
• A leftover holiday turkey presents a great opportunity to make this delicious gumbo and making the stock out of the turkey carcass is ideal. Here’s my recipe on how to do that. However, you may not want to do that or you may not even have a leftover turkey, but you still want some Turkey and Oyster Gumbo. Fear not, we have alternatives. If you do have leftover turkey, just strip the meat off the bones. Don’t want to hassle with making the stock? That’s fine, just get some commercial Turkey (or chicken) stock and you are ready to go. If you don’t have leftover turkey, pick up some bone and skin-on turkey thighs. Put about 12 cups of the commercial stock in a stockpot and boil the thighs, lid on, for 45 minutes to an hour. You’ll be able to pull the meat and use it as the recipe calls for. You can simmer the skins and bones for another 30 minutes or so if you want to get all the flavor, or just strain out 8 cups of the stock and use it as directed. Simple.
• The gumbo can be made ahead and kept refrigerated for a couple of days, it actually gets better! Leftovers will keep in the fridge for about 3 to 4 days or can go in the freezer for about 6 months. The key is to store the gumbo in an airtight container. Defrost the gumbo in the refrigerator overnight, then simmer gently in a stockpot for about 30 minutes. Don’t refreeze this gumbo once it’s been frozen.

Here are some other recipes from Sweet Daddy D:

Sensation Salad

The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!

Shrimp and Okra Gumbo

Shrimp and Okra Gumbo blends rich flavors of the Gulf with okra and the Trinity, cooked in a dark roux then simmered in a rich shrimp stock.

Homemade Turkey Stock

The heart of many great dishes is a rich stock. This recipe makes about 8 to 12 cups of rich turkey stock which can be used in many ways, including soups, sauces and gumbos.

If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE. Post a picture on our Facebook page or on Instagram with a #firstyouhaveabeer. Make sure to Pin it on Pinterest.  Follow us on Facebook, Instagram, Twitter and Pinterest and make sure to share this with your friends…they will love you for it. SIGN UP FOR OUR EMAIL UPDATES below so you don’t miss anything!

Sign up for my email notifications of new recipes and posts right HERE.

Yeah You Right!

Turkey Oyster Gumbo

The perfect way to use your leftover holiday turkey. Oysters and turkey are a perfect match in this post-Thanksgiving Louisiana tradition!

4.67 from 3 votes

Print Pin Rate

Course: Appetizer, Main Dish

Cuisine: Cajun, Creole

Keyword: NA, turkey oyster gumbo

Prep Time: 30 minutes

Cook Time: 1 hour 35 minutes

Total Time: 2 hours 5 minutes

Servings: 15 Servings

Calories: 254kcal

Author: Sweet Daddy D

Here's What You Need

• 8 cups Turkey Stock See Recipe Notes
• 4 cups turkey meat See Recipe Notes
• 1 quart Raw Oysters
• 3/4 cup vegetable oil
• 3/4 cup all purpose flour
• 4 cups Yellow Onions diced
• 1 cup green pepper diced
• 1 cup Celery diced
• 2 bunches green onions diced
• 5 cloves garlic

Herb and Spice Blend

• 2 tablespoons Oregano
• 2 tablespoons Basil
• 2 teaspoons Thyme
• 1 tablespoon creole seasoning plus a little more for the turkey
• 2 teaspoons White Pepper
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons kosher salt
• 2 bay leaves

Here's What You Do

• Pull the turkey meat from the leftover turkey carcass, chop into bite size pieces or shred, sprinkle on some creole seasoning and set aside. Measure out the flour and vegetable oil. Mix the Herb and Spice Blend in a small bowl and set that aside. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl. Drain the oysters in a strainer set over a bowl, but do not rinse. Place this in the fridge until needed. Reserve whatever oyster liquid you have.
• Place the turkey stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
• Place a large cast iron frying pan over medium high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a medium roux.
• As soon as the roux is dark enough add the veggies about half or a third at a time and stir to completely mix the veggies with the roux.
• Continue to cook over medium high heat, stirring frequently and scrapping the bits off the bottom, careful not to let it burn or scorch. This will take at least 10 to 15 minutes.
• Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
• Mix in about half the spice mix and the 2 bay leaves; a mix well and cook for another five minutes.
• Turn up the heat on the stock pot and bring the turkey stock to a rolling boil.
• Using a slotted spoon, mix in the veggie/roux mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/roux mix has been added to the stock.
• Bring it to a boil, reduce the heat slightly to a heavy simmer and maintain for about 15 minutes, uncovered. Then lower the heat to a simmer, cover and simmer for 30 minutes.
• After 30 minutes, uncover and add the turkey pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful.
• Add a little more spice mix, stir well.
• Turn the heat down to low, cover the pot and simmer for about a 30 minutes, stirring occasionally.
• Uncover and bring to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, reduce the heat and simmer for about 15 minutes.
• Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the Herb and Spice Blend or some more salt and black pepper, if needed. If you want more oyster flavor, add some of the reserved oyster liquid. Remove the bay leaves and serve over rice with some potato salad and crispy french bread.

Recipe Notes

If you have time, making your own turkey stock makes this gumbo really great. Check out my recipe for homemade stock here.   

Oysters may be very salty. Also, if you use commercial stock or Creole seasoning, these may also have salt. I usually wait until I’ve added the oysters (done at the end) before I add any additional salt.

Keep in mind that the roux will continue to darken somewhat even after you start cooking the Trinity in it. That’s really not a problem, but add the Trinity when the roux is still a little lighter than you want it.

A leftover holiday turkey presents a great opportunity to make this delicious gumbo and making the stock out of the turkey carcass is ideal. Here’s my recipe on how to do that. However, you may not want to do that or you may not even have a leftover turkey, but you still want some Turkey and Oyster Gumbo. Fear not, we have alternatives. If you do have leftover turkey, just strip the meat off the bones. Don’t want to hassle with making the stock? That’s fine, just get some commercial Turkey (or chicken) stock and you are ready to go. If you don’t have leftover turkey, pick up some bone and skin-on turkey thighs. Put about 12 cups of the commercial stock in a stockpot and boil the thighs, lid on, for 45 minutes to an hour. You’ll be able to pull the meat and use it as the recipe calls for.  You can simmer the skins and bones for another 30 minutes or so if you want to get all the flavor, or just strain out 8 cups of the stock and use it as directed. Simple.

The gumbo can be made ahead and kept refrigerated for a couple of days, it actually gets better! Leftovers will keep in the fridge for about 3 to 4 days or can go in the freezer for about 6 months. The key is to store the gumbo in an airtight container. Defrost the gumbo in the refrigerator overnight, then simmer gently in a stockpot for about 30 minutes. Don’t refreeze this gumbo once it’s been frozen.

Nutrition

Calories: 254kcal | Carbohydrates: 14g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 431mg | Potassium: 345mg | Fiber: 2g | Sugar: 3g