Turkey Gumbo with Roasted Turkey Breast

Recipe from

Oxmoor House

Nutritional 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


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
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


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.

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.

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.


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,

Oxmoor House

January 1995
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