Turkey Sweet Potato Gumbo

Heat a generous amount of vegetable oil in a substantial cooking vessel over an intermediate heat setting, and cook the turkey thigh pieces until they acquire a rich brown color and are no longer red in the center, approximately 10 minutes. Remove the turkey from the pot.

In the same cooking vessel, place the sausage and utilize a utensil to break it into smaller pieces. Cook and stir the sausage until it develops a satisfying brown color and crumbly texture, roughly 10 minutes.

Add the onion, celery, and green pepper to the pot and continue cooking and stirring until the onions become translucent, approximately 5 additional minutes. Introduce the garlic into the mixture and cook until fragrant, about 1 minute; then incorporate the flour. Cook and stir the mixture until the flour forms a uniform coating on the sausage, vegetables, and begins to develop a rich brown hue, 5 to 8 more minutes.

Combine the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf in the pot. Bring the gumbo to a rolling boil and then reduce heat to a low-medium setting, allowing it to simmer with frequent stirring until thickened and the sweet potatoes are tender, approximately 15 minutes. Introduce the cooked turkey into the pot and simmer until heated through. Discard the bay leaf before serving.