Hey, Thanksgiving is over, and some of you may be dealing with leftovers, especially Turkey. This recipe will give you a nice way to use the left over bits of the turkey. If you'd like to try South Carolina's world famous *Shrimp gumbo, see the link at the bottom of this recipe for the recipe!
Makes 6 servings
Ingredients:
2 tablespoons butter or margarine
1 onion small, minced
1 green bell pepper chopped
1-2 stalks of celery with leaves chopped
1 sprig thyme fresh or parsley, minced
1 sprig thyme fresh or parsley, minced
1 teaspoon poultry seasoning
2-4 cups chopped/cubed cooked turkey
1 cup cooked ham diced
Salt and freshly ground pepper to taste
1 16-ounce can tomatoes chopped (reserve juice)
2 cups of frozen cut okra
1 bay leaf
1 quart Turkey broth
2-4 cups chopped/cubed cooked turkey
1 cup cooked ham diced
Salt and freshly ground pepper to taste
1 16-ounce can tomatoes chopped (reserve juice)
2 cups of frozen cut okra
1 bay leaf
1 quart Turkey broth
Instructions:
Heat butter or margarine in large kettle; add onion, green pepper, celery and thyme or parsley. Sauté until vegetables are soft and easily pierced with a fork. Add turkey and ham, sprinkle with salt and pepper, poultry seasoning, and cover tightly, and simmer for 10 minutes. Add tomatoes with juice, okra, bay leaf, and Turkey broth. Bring to boil; reduce heat and simmer over low heat for 2 hours, partially covered. This allows the flavors to intensify, however you can serve it sooner since the frozen portion of this gumbo will cook soon. If you like your gumbo extra thick, add a can of cream of chicken soup or cream of chicken mushroom soup.
Here are other soup Recipes for you to try:
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