© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb unsalted butter
1 lb all-purpose flour
1/2 tbsp garlic, minced
3 lbs yellow onion, chopped medium
7 Stalks celery, chopped fine
3 lbs frozen okra, sliced
3 lbs canned crushed tomatoes
1-1/2 Pints tomato sauce
1/2 tbsp cayenne pepper
1-1/2 tbsp paprika
1-1/2 tbsp dried thyme
1-1/2 tbsp dried oregano leaves
1-1/2 tbsp Tabasco Sauce
2-1/2 Gallons TURKEY STOCK
3 lbs HOT ITALIAN TURKEY SAUSAGE, cooked and crumbled into small pieces
9-1/2 lbs COOKED TURKEY BREAST, cubed, 3/4 inch x 3/4 inch
Cooked rice As needed
1-1/2 tbsp file powder
Melt butter in a heavy stock pot. Stir in flour and cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 20 minutes to 25 minutes, to make a dark brown roux the color of chocolate.
Stir in garlic, onions, celery and okra and continue to stir to soften the vegetables.
Add crushed tomatoes, tomato sauce, spices, herbs, Tabasco and turkey stock. Bring to boil. Quickly reduce heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes.
Add cooked sausage and turkey breast. Simmer for 10-15 minutes.
Serve 8 ounces in bowl over cooked rice. Sprinkle file powder into the gumbo at tableside.
329 Total Calories
16 g Total Fat
45 % Daily Total Fat
109 g Cholesterol
1078 mg Sodium
15 g Total Carbohydrates
30 g Protein