Instructions

1. Trimming off any thick stems, coarsely chop 3 pounds greens. Cut the white and light green parts of 1 medium leek crosswise into 1/8-inch thick rounds (about 1 cup). Rinse and dry all the greens and leek.
2. Cut the following into small dice, adding each to the same medium bowl as it is completed: 2 small turnips (peel first, about 1 3/4 cups), 1 medium green bell pepper (about 1 cup), 1 small yellow onion (about 1 cup), and 2 medium celery stalks (about 1 cup).
3. Prepare the following, adding each to the same small bowl as you complete it: Finely chop 5 garlic cloves (about 2 tablespoons), 1/3 cup celery leaves if desired, and 1/3 cup fresh parsley leaves. Add 2 teaspoons dried thyme, 2 teaspoons black pepper, and 1 teaspoon dried dill.
4. Cut 2 pounds andouille and smoked sausages on a slight diagonal into 1/8-inch thick rounds. Cut the meat from 1 pound smoked turkey and chop into small pieces (if there isn’t much meat, just leave whole). Discard the skin and reserve the meat and bones.
5. Heat 2 tablespoons neutral oil in a large skillet over medium heat until shimmering. Cook the sausages and turkey meat in 3 batches: Add to the pan and cook, stirring occasionally, until browned in spots, about 4 minutes. Using a slotted spoon, transfer to the same large plate.
6. Add the bell pepper mixture to the pan (no need to wipe out). Sauté until fragrant, about 3 minutes. Add the garlic mixture and sauté for 1 minute more. Remove the pan from the heat and stir in 3 tablespoons Cajun seasoning with salt.
7. Melt 2 sticks unsalted butter in a very large pot or Dutch oven (at least 8 quarts) over medium-low heat. Add 1/4 cup neutral oil, bacon fat, or ghee and stir to combine. Add 1 cup all-purpose flour and cook, whisking often, until deep brown-copper in color, 15 to 20 minutes. If flour is browning too quickly, reduce the heat and continue stirring.
8. Add 6 cups low-sodium chicken, vegetable, or ham broth and bring to a boil over medium-high heat, whisking often. Add the onion mixture and stir to combine. Add the greens and leek in a few additions, stirring until wilted. Add the sausages and smoked turkey meat and bones and stir to combine.
9. Reduce the heat to medium. Simmer uncovered, stirring occasionally and scraping the bottom of the pot, until the greens are tender and the sauce is thick enough to coat the back of a spoon, 45 minutes to 1 hour. (This is a good time to make steamed rice.)
10. Remove and discard the bones. Add 1 tablespoon gumbo filé powder and stir to combine. Add 1 to 2 teaspoons red pepper flakes for spice if desired. Taste and season with kosher salt and black pepper as needed. Serve with cooked white rice.