Leftover Turkey Gumbo
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
Ingredients
Directions
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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.
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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
2 lean protein, 1 1/2 fat, 1 vegetable, 1/2 high-fat protein