Description
A delicious gumbo made with leftover turkey, perfect for using up holiday leftovers.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups turkey broth
- 2 cups cooked leftover turkey, shredded
- 1 can diced tomatoes with green chilies
- 2 cups okra, sliced
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sliced green onions
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are soft.
- Stir in the flour, cooking for a few minutes until it turns a golden color.
- Gradually add the turkey broth, stirring constantly to avoid lumps.
- Add the shredded turkey, tomatoes, okra, Cajun seasoning, salt, and black pepper. Bring to a boil.
- Reduce heat and simmer for about 30 minutes, stirring occasionally.
- Stir in green onions and parsley before serving.
Notes
- Serve with rice for a complete meal.
- Gumbo can be refrigerated for up to 3 days.
- Freeze leftover gumbo in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg