Turkey Gumbo with Roasted Turkey Breast

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 30%
  • Fat: 9.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.1g
  • Carbohydrate: 18.8g
  • Fiber: 0.0g
  • Cholesterol: 59mg
  • Iron: 0.0mg
  • Sodium: 282mg
  • Calcium: 0.0mg


  • 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


  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.

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

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