Turkey Gumbo

I put this recipe together to use up leftover turkey and stuffing after the holidays. Its a standard cajun gumbo file' - but I have included some of the stuffing in it to enrich and thicken and it turned out so good, thought I would share it. ( at least that's what everyone tells me:-) Being from New Orleans, we have many gumbo recipes, but this one is a little different.

Yield: 12-16

Featured Ingredients

Full of sage and savory flavors, poultry stuffing spice has all the spices already mixed together for your holiday turkey stuffing. This... Size Options
$5.99 Glass jar, 1/2 cup (wt. 1.5 oz)
Regular granulated garlic powder is the most commonly used and is usually what recipes are asking for when they call for garlic powder. ... Size Options
$5.99 Glass jar, 1/2 cup (wt. 3.0 oz)
These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce
Cajun seasonings are perfect for bringing Bayou flavor to grilled or blackened fish and chicken, spicy fries, and more. For those cutting... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)

Turkey Gumbo Recipe

Preparation Instructions

Simmer Turkey carcass in water/stock about an hour -pick meat off bone.
Strain the stock and put the stock and turkey in large stock pot. Discard picked carcass.
Add the stuffing and mix it in.

Make Roux from the flour and oil / bacon fat till it is pecan colored - stir often. Whisk into broth in stock pot.

Saute the okra on med/hi stirring till its fairly dry (about 20 minutes); add to pot.

Saute sausage in another pan on high till browned.
Add the chopped onion, bell pepper, celery, and garlic to sausage and wilt. Add sausage and veggies to pot. Stir in herbs and bring to a boil, the simmer, partially covered, for 40 minutes. Stir often.

Serve with about 1 teaspoon File Powder (added after cooking) over rice. Garnish each serving with green onion tops and parsley if desired.

Yield: 12-16
Helpful Hints

Get all of your stuff ready ahead of time ( mis en place), chopping onions and stuff in food processor, put herbs on a paper plate, slice the sausage, etc. this will help the gumbo go quickly and eliminate missing an ingredient.

Don't cook the gumbo file' powder in the gumbo it will make it slime

This looks complex, but it isn't ---- its worth the effort, and can be done in stages, such as preparing everything, and cooking the next day.

I like to use a few pans - one to fry the okra, the other for the roux, and one for onion mixture and sausage and the large pot for boiling the carcass and cooking the gumbo.

This takes a little time preparing, but the rewards are great and it can be frozen in 2-3 cup portions.

Also, don't eliminate the gumbo file' powder when serving if you want an authentic Louisiana gumbo flavor. You can, but it won't taste the same.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


claudia a

Love your recipe. We smoke turkeys often and use the leftovers for gumbos. Gumbo is about adding layers of flavors, Browning everything, using all the leftovers in your fridge and freezer. I put in anything, shrimp, crab, crawfish, whatever I have. I can't do it in one night.

robert a

I am from Baton Rouge, LA. Louisiana born and raised in Louisiana. This is a very good recipe with one exception. Do not put your leftover dressing in the gumbo. No, no, no that is not done, ever... Instead you can add one can "Ro-tel" This kicks it up a notch and adds a lot of flavor. When you use okra in your gumbo you don't need to add filet unless you just want to.