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. Source: EatingWell Magazine, November 2019

Hugh Acheson
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Ingredients

Directions

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

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  • 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.

Tips

To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

232 calories; 10.9 g total fat; 2.1 g saturated fat; 56 mg cholesterol; 359 mg sodium. 355 mg potassium; 11.9 g carbohydrates; 2.3 g fiber; 3 g sugar; 19.5 g protein; 879 IU vitamin a iu; 29 mg vitamin c; 37 mcg folate; 40 mg calcium; 1 mg iron; 26 mg magnesium;