Turkey Bone Gumbo
Transform your holiday leftovers into a soul-warming bowl of nostalgia with this hearty Turkey Bone Gumbo. Crafted from a rich homemade stock simmered from the turkey carcass, this Southern classic is infused with layers of flavor from a dark, nutty roux, savory andouille sausage, tender turkey meat, and the holy trinity of Cajun cooking—onions, bell peppers, and celery. Okra and diced tomatoes lend the perfect texture, while bold Cajun seasoning and bay leaves deliver an authentic Creole kick. Serve this gumbo ladled generously over fluffy white rice, topped with fresh parsley and green onions for a vibrant finish. Perfect for cozy family meals, this recipe turns leftovers into a show-stopping dish bursting with comfort and tradition.
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Recipe Information
Ingredients
- 1 whole Turkey carcass
- 12 cups Water
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 large Yellow onion, chopped
- 1 large Green bell pepper, chopped
- 3 medium Celery stalks, chopped
- 4 cloves Garlic cloves, minced
- 12 oz Andouille sausage, sliced
- 2 cups Okra, sliced
- 1 14.5 oz can Diced tomatoes, canned
- 3 cups Cooked turkey meat, shredded
- 1 tbsp Cajun seasoning
- 2 whole Bay leaves
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 1 tsp Black pepper
- 4 cups Cooked white rice
- 0.5 cup Green onions, sliced (optional garnish)
- to taste Hot sauce (optional)
Instructions
Place the turkey carcass in a large stockpot and cover with 12 cups of water. Bring to a boil, then reduce to a simmer. Allow the stock to cook for 2 hours, skimming any foam or oil from the surface as needed.
After 2 hours, remove the carcass from the pot and strain the stock into a clean bowl or pot. Discard the bones and reserve the stock. You should have approximately 8 cups of stock.
In the now-empty stockpot, heat 1/2 cup of vegetable oil over medium heat. Gradually whisk in 1/2 cup of flour to make a roux. Stir constantly for about 20–25 minutes, or until the mixture is a rich, dark brown color. Be careful not to burn it.
Add the chopped onion, bell pepper, and celery to the roux. Stir and cook for 5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for 1 more minute.
Stir in the sliced andouille sausage, okra, and canned diced tomatoes (with their juices). Cook for an additional 5 minutes, stirring occasionally.
Gradually pour the reserved turkey stock into the pot, stirring as you go to ensure the roux fully incorporates into the liquid without clumping.
Add the shredded turkey meat, Cajun seasoning, bay leaves, salt, and black pepper. Bring the gumbo to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Add the chopped parsley and cook for 5 more minutes.
Serve the gumbo over cooked white rice. Garnish with sliced green onions and add hot sauce if desired. Enjoy!
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.0 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
