Turkey Gumbo with Thanksgiving Leftovers

Name: Turkey Gumbo with Thanksgiving Leftovers
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Cuisine: Creole
Ingredients: 4 tablespoons butter; 6 tablespoons all-purpose flour; 2 bell peppers, diced; 2 stalks celery, diced; 1 onion, diced; 5 cloves garlic, minced; 2 bay leaves; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 14-ounce can diced tomatoes; 1 pound kielbasa sausage, smoked, cut into bite-sized pieces; 1 quart chicken or vegetable broth; 8 cups water; 2-3 cups frozen or fresh okra; 2 cups cooked, shredded leftover turkey; 1 small handful fresh parsley, chopped; Salt and pepper to taste; Cooked rice for serving

Recipe GLPR885f8a8d8602a7

Creole

Soup

70 min

420 cal

Servings: 8

Stovetop

SNAP eligible

A rich and hearty Cajun-style gumbo that transforms leftover Thanksgiving turkey into a deeply flavorful dish. Built on a golden roux base with a holy trinity of vegetables, this gumbo is thickened with okra and seasoned with smoky kielbasa, aromatic herbs, and bright tomatoes. Perfect for serving over rice to create a comforting, satisfying meal that celebrates the best of Creole cooking.

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Ingredients

4 tablespoons butter

6 tablespoons all-purpose flour

2 bell peppers, diced

2 stalks celery, diced

1 onion, diced

5 cloves garlic, minced

2 bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 14-ounce can diced tomatoes

1 pound kielbasa sausage, smoked, cut into bite-sized pieces

1 quart chicken or vegetable broth

8 cups water

2-3 cups frozen or fresh okra

2 cups cooked, shredded leftover turkey

1 small handful fresh parsley, chopped

Salt and pepper to taste

Cooked rice for serving

Directions

In a large stockpot, melt the butter over medium heat. Once the butter foams, gradually whisk in the flour, a little at a time, stirring constantly to combine. Reduce the heat to low and cook for about 10 minutes, stirring every 30 seconds, until the roux turns a deep peanut-butter brown color. Watch carefully to prevent burning. Once the roux reaches the desired color, return the heat to medium and add the diced bell peppers, celery, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for about 1 minute, stirring frequently, until the garlic becomes fragrant.
Add the bay leaves, dried oregano, dried thyme, canned tomatoes with their juices, kielbasa pieces, broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
Add the okra to the pot and simmer for 2 minutes. Then stir in the cooked, shredded turkey. Taste the gumbo and season with salt and pepper as needed. Fold in the fresh chopped parsley.
Ladle the gumbo into serving bowls over a bed of cooked rice and serve hot.

Comments

Grocery List Plus Editorial Staff4.75

This is a smart use of Thanksgiving turkey that plays to Carolina strengths: okra grows locally and shows up at farmers markets September through October, and every Charlotte chain stocks the remaining aromatics and proteins year-round at good prices. The 70-minute claim is honest for a roux-based gumbo, though you should plan an extra 10 minutes if you're chopping vegetables from scratch rather than starting with leftovers. Cost per serving lands around $2.50 to $3.00, kept reasonable by using turkey and kielbasa from the deli counter rather than premium sausage, and it reheats beautifully for weeknight leftovers. The only caveat is okra: if you're outside the summer-to-fall window, frozen okra from Walmart or Food Lion works fine but lacks the texture of fresh, and substituting it changes the gumbo's character enough that you might want to call it something else.