Turkey Gumbo recipe

This recipe calls into play leftover turkey meat, so it's perfect for post-holiday fare. The mixture of white and dark meat adds lots of flavor to this already spiced stew.


1 cup vegetable oil
1 cup flour
1 cup chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 pound Andouille
4 cloves garlic, minced
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon Cajun seasoning
1 teaspoon salt
6 cups chicken broth
1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces
2 cups sliced okra
1 cup chopped green onions
1 bunch fresh parsley, chopped
¼ cup fresh thyme leaves
1 tablespoon hot sauce
Cooked white rice


1. Heat oil in a large heavy pot over medium-high. Add flour and whisk to break down clumps. Cook until flour turns a chocolate brown color, stirring continuously, 20 to 30 minutes. Lower heat if flour begins to burn.

2. Add onions, bell peppers, and celery; cook until softened, about 5 minutes. Add sausage and cook 5 minutes, stirring. Add garlic, bay leaves, peppercorns, Cajun seasoning, and salt; cook 5 minutes, stirring.

3. Add broth, raise heat to high, and bring to a boil. Add turkey, okra, and green onions; bring to a boil, lower to a simmer, and cook 30 minutes, covered.

4. Add parsley, thyme, and hot sauce; cook 10 minutes, uncovered, and serve over rice.

Back to the Gumbo Recipes home page.

Privacy Policy
Published by Starsol