This dish puts other healthy leftover turkey recipes to shame. Chef Hugh Acheson puts his unique spin on gumbo by mixing untraditional spices like allspice and coriander with must-have thyme and filé powder. Also called gumbo filé, filé powder is the finely ground leaves of the sassafras tree; look for it in well-stocked supermarkets or online. Serve the gumbo over rice and don't forget to pass the hot sauce.

Hugh Acheson
Source: EatingWell Magazine, November 2019


Recipe Summary

50 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Bring stock to a simmer in a large pot; keep warm. Combine allspice, cinnamon, coriander, paprika, cayenne and pepper in a small bowl.

  • Meanwhile, heat oil in a large cast-iron skillet over medium-high heat. Whisk in flour and season with a pinch of salt. Cook, stirring often with a wooden spoon, until the roux is very brown, 2 to 4 minutes. Add celery, onion, bell pepper and poblano; cook, stirring occasionally, for 3 minutes. Add garlic; cook, stirring, for 1 minute. Add the spice mixture; cook, stirring, for 1 minute.

  • Whisk the roux and vegetables into the hot broth until combined. Add tomatoes, turkey, sausage, okra, thyme, bay leaves, filé powder, Worcestershire and the remaining 1/4 teaspoon salt. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, for 30 minutes.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

232 calories; protein 19.5g 39% DV; carbohydrates 11.9g 4% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 3.3g; fat 10.9g 17% DV; saturated fat 2.1g 11% DV; cholesterol 56mg 19% DV; vitamin a iu 878.9IU 18% DV; vitamin c 28.8mg 48% DV; folate 37.1mcg 9% DV; calcium 39.6mg 4% DV; iron 1.1mg 6% DV; magnesium 26.1mg 9% DV; potassium 354.8mg 10% DV; sodium 359.4mg 14% DV.