Turkey Gumbo Casserole

Turkey Gumbo Casserole - Taste of the South

Another recipe that will makeover your Thanksgiving leftovers! Use your leftover turkey and broth to make this spicy Cajun gumbo casserole!

Tasso Ham: a specialty of Louisiana, tasso ham is a lean cut of pork that’s heavily spiced, cured, and smoked. If you can’t find tasso at your local butcher, visit cajungrocer.com.

Turkey Gumbo Casserole
Yield: 12 to 16 servings
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  1. 1⁄4 cup olive oil
  2. 1 pound tasso ham, diced
  3. 2 cups chopped yellow onion
  4. 1 cup chopped celery
  5. 1⁄2 cup chopped red bell pepper
  6. 1⁄2 cup chopped green bell pepper
  7. 2 cups rice
  8. 1 quart turkey or chicken broth
  9. 2 (14.5-ounce) cans fire-roasted diced tomatoes
  10. 2 cups chopped cooked turkey
  11. 2 cups fresh or frozen sliced okra
  12. 2 tablespoons hot sauce
  13. 1 1⁄2 tablespoons Worcestershire sauce
  14. 2 teaspoons Creole seasoning
  15. 1 1⁄2 teaspoons garlic powder
  16. Garnish: chopped green onion, chopped fresh parsley
  1. Preheat oven to 350°. Spray a 4-quart baking dish with nonstick cooking spray. Set aside.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Add ham, onion, celery, and bell peppers. Cook, stirring frequently, 10 minutes. Add rice; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Reduce heat to medium-low, and cook, covered, until rice is tender, approximately 20 minutes. Remove from heat.
  3. Add turkey, okra, hot sauce, Worcestershire, Creole seasoning, and garlic powder, stirring to combine. Spoon mixture into prepared pan, and cover with aluminum foil.
  4. Bake 30 minutes. Garnish with green onion and parsley, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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