ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Gumbo with Roasted Turkey Breast

Yield 2 servings.

Ingredients

  • 1 turkey carcass
  • 5 cups water
  • 1 stalk celery
  • 1 small carrot, scraped
  • 4 peppercorns
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons finely chopped onion
  • 1 1/2 tablespoons finely chopped celery
  • 1/2 cup sliced fresh okra
  • 6 ounces Roasted Turkey Breast, cubed (about 1 1/2 cups)
  • 1/2 cup canned no-salt-added whole tomatoes, drained and chopped
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon salt
  • 1 fresh sprig of thyme
  • 1 bay leaf

Nutrition Information

  • calories 278
  • caloriesfromfat 30 %
  • fat 9.2 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.1 g
  • carbohydrate 18.8 g
  • fiber 0.0 g
  • cholesterol 59 mg
  • iron 0.0 mg
  • sodium 282 mg
  • calcium 0.0 mg

How to Make It

  1. Place turkey bones in a large Dutch oven; add water, celery, carrot, and peppercorns. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Strain broth through a cheesecloth- or paper towel-lined sieve; discard bones, vegetables, and peppercorns. Cover broth, and chill thoroughly. Skim and discard fat from top of broth. Reserve 1 3/4 cups broth, and set aside.

  2. Coat a small saucepan with cooking spray; add oil. Place over medium heat until hot. Add flour; cook, stirring constantly, 6 minutes or until lightly browned.

  3. Add onion and celery to saucepan; cook 2 minutes, stirring frequently. Add 1 3/4 cups reserved broth and okra; bring to a boil, reduce heat, and simmer, uncovered, 10 minutes. Add cubed Roasted Turkey Breast and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Remove and discard bay leaf.

Cook's Notes

Note: You can use 1-3/4 cups undiluted no-salt-added chicken broth instead of making a broth from the turkey carcass.

Cooking Light Light Cooking for Two