This outstanding turkey and ham gumbo recipe is another way to use those delicious holiday leftovers.
We all have leftover turkey and ham from holiday meals. Soon, turkey sandwiches, warmed over turkey and turkey hash become, well, just boring. We long for some different and delicious way to use those leftovers.
This holiday gumbo recipe is just what is needed to turn boring leftovers into a fantastic and delicious post holiday meal.
A unique recipe, it is a modern adaptation of the traditional Cajun gumbos made in homes around south Louisiana. The combination of ingredients is traditional for gumbo but the use of sweet potatoes is a pleasant change that adds a wonderful holiday feel.
If during the dead of winter you feel a little down from the cold and dreary weather, make this gumbo to bring a feeling of holiday cheer to your home. Because the ingredients can be purchased year round you will find yourself making this recipe during all the seasons.
Turkey and Ham Gumbo Recipe
2 pounds smoked ham diced (use leftovers if you have them)
2 pounds turkey pulled or diced (from your leftover turkey)
2 cups mashed sweet potatoes
2 cups onions diced
1 cups green pepper diced
1 cup celery diced
3 garlic cloves diced
2 teaspoons Ragin Cajun Original Seasoning
1 cup corn oil
1-1/2 cups flour
3 quarts turkey stock
1/2 cup diced green onions
1/2 cup parsley
12 ounce frozen cut okra (optional)
Place deboned turkey carcass in 3-1/2 quarts of water. Bring to a boil and cook for 45 minutes. Strain stock and reserve. You will need 3 quarts.
Combine oil and flour in a heavy pot or skillet and brown to make a roux. See these easy instructions for making a traditional roux.
When flour reaches dark brown color, add onions, celery, green pepper and saute' for 5 minutes. Turn off heat and set aside.
In a large pot add ham and 1 tablespoon of oil. Cook on medium heat for 10 minutes and get the edges of the ham browned. Scrape the bottom of the pot to avoid burning. Stir well.
Add turkey stock to the ham pot, roux mixture, turkey meat, and seasoning then bring to a slow boil. Reduce heat to simmer and cook for 30 minutes. Add sweet potatoes, stir well and simmer for 1 hour.
If you include the optional cut okra add it now. Then add green onions and parsley cook for 15 minutes more. Remove from heat, cover for 15 minutes.
Serve with rice and crisp hot french bread. I like to be a little bold and add a spoonful of cranberry sauce in my bowl.
This gumbo is a wow! Enjoy. Will serve 12 to 15.
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