Looking for the ultimate way to transform your leftovers? This Turkey and Oyster Gumbo is a rich, flavorful version of a South Louisiana classic. It all starts with a dark, velvety roux and a homemade turkey stock that brings depth to every bite. Tender pieces of leftover turkey and plump oysters blend perfectly, creating a gumbo so satisfying you might not want to wait for Thanksgiving to make it! Sweet Daddy D’s no-angst recipe is bound to become a new favorite for holiday leftovers.
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Tips For Making a Great Gumbo
One of the great things about this recipe is that it's the perfect way to use your leftover holiday turkey. You'll discover that Oysters and turkey are outstanding together. Here are a few points to keep in mind when making any gumbo, not just this one:
- Start with a dark roux. Although a roux's thickening properties decrease as it darkens, it's balanced with a more intense flavor and serves as a glue to bring the various flavors together.
- Use the Trinity and the Pope. In South Louisana culinary parlance, that's yellow onions, bell peppers, and celery, with garlic added. These build a foundational level of flavor, much the way the French mirepoix does.
- Use good quality, rich stock, not water. Try to align the stock with the main protein. In this case, turkey stock is optimal. In Seafood gumbos, try to use Seafood stock, in Shrimp Gumb shrimp stock. You get the idea. Homemade stock is always good, but you can find quality commercial stocks that work perfectly well.
- Season the gumbo in layers. This helps ramp up flavor as it builds. In this recipe we start by adding some Creole seasoning to the turkey during prep, then more into the Trinity, and another dose when we're adding the turkey to the gumbo.
- Monitor the salt. Remember that the oysters, stock, and your Creole seasoning may contain salt, so adding too much additional salt may be a mistake.
- Don't rush. Let the gumbo simmer in stages so that the flavors have a chance to meld. This also helps the roux slowly thicken the gumbo. A great Gumbo may take a few hours to cook.
- Don't ignore the rice. gumbo is traditionally served with rice, so make sure to have some cooked when the gumbo is ready to serve.
Here’s What You Need
A complete list of ingredients with quantities can be found in the printable recipe card at the end of this article.
Ingredient Notes
- Turkey: I developed this recipe to use leftover turkey. Roasted, smoked, or fried turkey works in this recipe. See the Hints and Tips (FAQ) if you don't have leftovers but still want gumbo!
- Turkey Stock: Use the leftover turkey to make a stock. Commercial turkey stock, Homemade chicken stock, or Commercial chicken stock are flavorful substitutes.
- Oysters: Use fresh gulf oysters with their juice.
- Herbs: I developed this recipe using dry herbs, but fresh herbs are great in this recipe. Use about double the amount of fresh vs dry. You can also add some of your favorite herbs like sage and marjoram. You can strip the leaves from the stems or make a bouquet garni using fresh herbs.
- Creole seasonings: This recipe was developed using Le Bon Papa Creole Seasoning, an all-purpose no-salt, nop-MSG Creole or Cajun seasoning. If you substitute a Creole seasoning containing salt, you may want to adjust the additional salt you add to the recipe.
- Salt: other potential sources of salt in this recipe are the stock you end up using, the residual salt in the leftover turkey, and the salty oysters.
Cookware
Gumbo does not require special equipment. My method does require two pots: the roux and vegetables are cooked in a Dutch oven while the gumbo simmers in a large stock pot. Beyond that, you can do your prep with the usual prep equipment.
Hints and Tips (FAQ)
You want a dark roux for this gumbo because that will deliver a rich, deep flavor. Cook your roux past peanut butter, past milk chocolate, and stop at dark chocolate. The roux will continue to darken somewhat even after you start cooking the Trinity. Add the Trinity when the roux is still a little lighter than you want it and remove the pan from the heat until the Trinity starts to cook.
A leftover holiday turkey is an opportunity to make a delicious stock and gumbo from the turkey carcass. If you don't have leftover turkey, we have alternatives. Use commercial Turkey (or chicken) stock and some bone-in, skin-on turkey thighs. Simmer the thighs in the commercial stock for 45 minutes; pull the meat for the gumbo. Return the bones and skin to the stock for another 30 to 45 minutes to have all the flavor you want. Strain 8 cups of the stock and use it as directed.
No, you don't have to make homemade stocks, but it is a great opportunity to continue enjoying the holiday bird and using every morsel of goodness. You can use commercial Turkey (or chicken) stock and you are ready to go.
Simple. Here’s my recipe for making homemade turkey stock. If you're not ready to make the gumbo now, you can still make homemade stock and freeze it to use later or in other recipes.
The gumbo can be made ahead and held in the refrigerator for a couple of days, it gets better! Check out the Leftover Tips section below for storing the gumbo in the fridge or freezer.
Filé (pronounced fee-LAY) powder, made from ground sassafras leaves, is a traditional herb with a distinct Creole flavor commonly used in gumbo. It adds a unique, earthy taste and serves as a thickener. Originally introduced to Colonial Louisiana by Indigenous people, filé powder became popular in gumbos that don't use roux or okra for thickness. Today, filé powder is mostly used to boost flavor by sprinkling it on individual bowls of gumbo before eating. If you want to thicken the entire pot of gumbo with filé, remove the pot from heat before stirring it in to prevent it from turning slimy.
Here’s What You Do
First...you have a beer. This recipe will be fun to prepare if you simply prepare the ingredients and prepare yourself. Before you do anything else, enjoy a beer while you read the recipe to make sure you have everything you need and you know what to do with it. Then perform your mise en place and you have eliminated any possible angst. Most of the work is done and assembling the recipe will be seamless.
Mise en Place
Once you have read the recipe, prepare each ingredient to use in the recipe:
- Pull the turkey meat from the leftover turkey carcass, chop it or shred it into bite-size pieces, sprinkle with creole seasoning; 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,
- Chop the green onions and the garlic and set those in separate bowls.
- Strain the oysters over a bowl, but do not rinse. Place this in the fridge until needed and 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
What happens in this step? A great gumbo starts with a foundation built on dark roux and South Louisiana seasonings.
- Place the vegetable oil in a large cast-iron frying pan or Dutch oven over medium to medium-high heat. Once the oil is hot, add the AP flour. Whisk or stir the flour constantly until you have a medium-dark roux (milk chocolate). The roux will continue to darken while the Trinity cooks.
- Remove the pan from the heat and add half the Trinity. Stir constantly until the vegetables are completely mixed with the roux, then add the remainder. Return the pan to medium or medium-high heat, stirring constantly, scraping the bits off the bottom, until the Trinity is starting to caramelize, about 15 minutes
Lagniappe Tip: When making the roux, set the heat at the level you are comfortable with. The roux will cook faster the higher the heat, so if you are new to making roux, start at a lower heat and increase it as you get more comfortable. If the roux burns, you will need to throw it out and start again.
- After 15 to 20 minutes, add the garlic...
- ...followed by the green onions...
- ....then about half of the Herb and Spice Blend (including the bay leaves).
- Combine all of the ingredients thoroughly. When the garlic is aromatic (about 2 minutes), turn the heat off.
- Meanwhile, increase the heat under the stockpot and bring the turkey stock to a rolling boil.
Combine the Roux Mixture with the Stock
What happens in this step? As the Trinity/roux mixture simmers, the stock will distribute and consolidate the various flavors.
- Using a slotted spoon, add the veggie and roux mixture to the boiling stock one spoonful at a time, allowing each spoonful to dissolve completely. After each addition, bring the stock back to a rolling boil before adding the next spoonful. Repeat until all the veggie and roux mixture is fully incorporated into the stock.
- Once the roux mixture is mixed into the stock, reduce the heat to maintain a heavy simmer for about 15 minutes, uncovered. Then lower the heat, cover the stock pot, and slowly simmer for 30 minutes. Stir occasionally.
- After 30 minutes, increase the heat to a rolling boil. Add the turkey pieces a few at a time, similar to the roux mixture, bringing the pot back to a rolling boil between adding the turkey. When all the turkey has been mixed into the gumbo, 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 another 30 minutes, stirring occasionally.
- Now uncover the stockpot and bring it back to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. Add 1 cup of the oyster juice; reduce the heat and simmer for about 15 minutes.
Lagniappe Tip: Pour the oyster juice through a strainer to catch any shell pieces that may be present.
- After 15 minutes, the oysters will be curled up. Turn the heat off. Taste the gumbo for seasoning and add more Herb and Spice Blend or salt and black pepper, if needed. If you want more oyster flavor, add more oyster liquid. The Gumbo is ready!
Serving Suggestions
Remove the bay leaves and serve the gumbo in a bowl over white rice. Make sure to have some turkey and oysters in each bowl. Each bowl should be served with some crispy French bread. Some people love to add a sprinkle of filé powder (sometimes called Gumbo Filé) on top, but this is optional. Check out the Hints and Tips (FAQ) for more on Filé powder.
Lagniappe Tip: The amount of rice you serve with gumbo is entirely up to you. A good starting point is about ½ cup of rice per serving, but add more if you like. Just remember that gumbo is traditionally served like a soup, with the rice added, rather than being poured over rice like gravy.
Gumbo is traditionally served with Potato Salad in South Louisiana. Here are two great potato salad recipes perfect with gumbo. A delicious Sensation Salad is also a great sidekick.
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Try these other Gumbo Recipes from Sweet Daddy D:
Leftover Tips
Turkey Oyster Gumbo is one of those dishes that will likely taste better the next day. To ensure the highest quality, let the leftovers cool to room temperature, then place them in an air-tight container. This should be done within 2 hours of cooking.
Leftovers will maintain their quality in the fridge for 3 days and in the freezer for up to 3 months.
Use a freezer-safe container. It's important to leave a little head space in the container because the gumbo will expand when it freezes.
I suggest freezing the gumbo in two-cup size containers if possible. I do not recommend refreezing gumbo with oysters that you have heated for a second time, and this gives you more control over how much to defrost. Defrost the Gumbo in the fridge overnight (it may take as much as 12 to 18 hours), then reheat it on the stovetop slowly until simmering and the Gumbo is heated.
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Publishers Note: This recipe was originally published in November 2018. I am republishing it now with improved instructions and photos, FAQs, and improved search properties.
Recipe
Turkey Oyster Gumbo
Here's What You Need
- 8 cups Turkey Stock See Recipe Notes
- 4 cups turkey meat See Recipe Notes
- 1 quart Raw Oysters
- ¾ cup vegetable oil
- ¾ 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 ½ 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. See Notes.
- 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
Nutrition Estimate
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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