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A closeup photo of turkey gumbo in a bowl.

Turkey Gumbo with Sausage

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 12
Author: Amy Duska

Ingredients

  • 8 tablespoons butter
  • ½ cup flour
  • 1 medium onion diced
  • 3 stalks celery diced
  • 1 small bell pepper diced
  • 1 tablespoon ground thyme
  • 1 tablespoon ground sage
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 10 cups chicken stock see notes
  • 2 cups sliced okra
  • 1 lb. leftover turkey light and dark meat
  • 1 lb. smoked sausage sliced
  • 6 cups steamed rice

Instructions

  • In a heavy stockpot, melt the butter over medium-high heat. Add the flour and stir constantly until the roux starts to become a light brown color. Add the onions, celery and bell pepper and sauté until soft, about 7-10 minutes.
  • Stir the thyme, sage, salt and cayenne pepper into the pot and cook for 2 minutes.
  • Pour the chicken stock into the pot and stir until the roux and the stock have fully incorporated and there are no lumps. Add the okra, turkey meat and sausage and bring to a boil.
  • Stir and simmer over low heat for an hour, stirring once every 20 to 30 minutes.
  • Serve over white rice with french bread on the side.
Nutrition Facts
Turkey Gumbo with Sausage
Amount Per Serving
Calories 460 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 94mg31%
Sodium 1111mg48%
Potassium 516mg15%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 4g4%
Protein 24g48%
Vitamin A 669IU13%
Vitamin C 13mg16%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • Homemade Turkey Stock: To make your own homemade stock, boil the carcass of the turkey in water with onions and celery for 1-2 hours. Strain the stock to catch any small bones before using.
  • To Store: Keep in the fridge, covered for up to 4 days.
  • To Freeze: Allow the gumbo to cool completely. Place in a freezer-safe container and keep frozen for up to 3 months.
  • To Reheat: Thaw soup in the fridge overnight. Heat on the stovetop or microwave.