Leftover Turkey Gumbo

Leftover Turkey Gumbo

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From: EatingWell Magazine, November 2019

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.

Ingredients 8 servings

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  • 4 cups unsalted turkey or chicken stock
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground coriander
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground pepper
  • ¼ cup canola oil
  • ¼ cup all-purpose flour
  • Pinch of salt plus ¼ teaspoon, divided
  • 2 stalks celery, finely chopped
  • 1 medium sweet onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 medium poblano pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 2 cups shredded cooked turkey
  • 8 ounces andouille sausage, chopped
  • 4 ounces okra, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1½ teaspoons filé powder
  • ½ teaspoon Worcestershire sauce

Preparation

  • Prep

  • Ready In

  1. Bring stock to a simmer in a large pot; keep warm. Combine allspice, cinnamon, coriander, paprika, cayenne and pepper in a small bowl.
  2. 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.
  3. 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 ¼ 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 information

  • Serving size: 1 cup
  • Per serving: 232 calories; 11 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 19 g protein; 37 mcg folate; 56 mg cholesterol; 3 g sugars; 0 g added sugars; 879 IU vitamin A; 29 mg vitamin C; 40 mg calcium; 1 mg iron; 359 mg sodium; 355 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 1½ fat, 1 vegetable, ½ high-fat protein

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