Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I cant wait until November each year when I know I will have a turkey carcass that I can use in this recipe. My kids also look forward to this every year

Ingredients Nutrition


  1. Prepare turkey broth; Cut carcass into several pieces.
  2. Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
  3. Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
  4. reserve remaining celery and onion for making gumbo later.
  5. In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
  6. Add 2 quarts of water; heat to boiling over high heat.
  7. Reduce heat to low and simmer uncovered, 1 hour.
  8. Drain broth through colander into a bowl and discard solids and return broth to saucepot.
  9. Heat broth to boiling and boil uncovered 5 minutes.
  10. Set aside.
  11. Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
  12. Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
  13. In same saucepan heat oil over med-hight heat.
  14. Add kiebasa and cook 2 mins or until lightly browned.
  15. With a slotted spoon transfer kielbasa to plate.
  16. Stir 1/4 cup turkey broth into flour in cup until paste forms.
  17. reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
  18. Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
  19. Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
  20. Add rice heat to boliing.
  21. Reduce heat to low cover and siimmer 18-20mins until rice is tender.
  22. To serve, discard bay leaf from gumbo.
  23. Spoon gumbo over rice in bowls.
Most Helpful

This was GREAT! We had chicken gumbo because I had a leftover roasted chicken. Simpler to make than it might appear to be. Spicy but not overly so when served over the rice. Just delicious!

sugarpea November 02, 2003

This was even better than expected! I made the broth as directed and made a few short cuts with the rest of the recipe: I sauteed the vegetables/sausage in butter, and instead of cooking the flour on its own, I added it to the pan and cooked everything together for about 5 minutes. Then I added the broth directly to the mixture along with all of the other ingredients and it thickened up nicely. I also added a couple pinches of red pepper flakes, and cooked the rice directly in the mixture since we like it all mixed up anyway. Amazing flavours! Thanks so much!

yamakarasu October 10, 2012

Yum! What a great use for leftover turkey! Not overly spicy and quick to make once the stock is prepared. Much lower fat than other gumbo recipes. I refrigerated the stock overnight then skimmed the fat. Ended up with 6 cups of extra stock for the freezer after making the dish. Thanks for sharing the recipe!

LonghornMama October 19, 2008