Turkey Gumbo

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 375.1
  • Total Fat: 5.4 g
  • Cholesterol: 58.3 mg
  • Sodium: 1,459.0 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 6.3 g
  • Protein: 29.0 g

View full nutritional breakdown of Turkey Gumbo calories by ingredient
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Number of Servings: 6


    Meat pulled off of half of a Kroger Bone In Roasted Turkey Breast, abt 2-2.5 cups diced
    6 cups of chicken or turkey broth
    1 can fire roasted tomatoes w/green chilies
    1 small red onion, chopped
    Abt 1/3 yellow bell pepper, diced
    Abt 1/2 cup diced celery
    3 cloves garlic minced, or 3 tsp jarred minced garlic
    2 tsp olive oil
    1 bag Kroger Recipe Beginnings Vegetable Gumbo Mix
    1 cup frozen corn kernels
    spices: dried parsley, rubbed sage, black pepper, white pepper, smoked paprika, Cajun seasoning, kosher salt, Tabasco sauce.
    Brown rice


Precook or simultaneously cook, 1 cup of brown rice in 2 cups of water or broth.

Pull turkey off bone. Chop vegetables. In Dutch oven, drizzle olive oil & heat. Sauté onion & celery in oil until they start to soften. Add bell pepper & continue sautéing another couple of mins. Last, add garlic, stirring constantly for 30-45 secs, until garlic becomes aromatic.

Take pot off heat so garlic doesn't burn. Add chicken broth & tomatoes. Return to heat & bring to a rolling simmer. While mixture is coming to simmer, add spices. Measurements give are an approximation. I like my soups & stews strongly flavored. If you prefer milder flavors, then add half the amounts I've given & adjust to taste later in the cooking process.

When liquid is simmering good, add frozen vegetables and continue to simmer slowly to cook veggies. Last add the turkey and simmer slowly to get turkey hot and blend flavors. Taste & adjust spices. If adding more spices, simmer a bit longer to blend flavors.

Serve over brown rice. Each serving would be about 2/3 cup of rice & abt 1.5 cups of gumbo.

Serving Size: 6 servings (2/3 c.rice + 1.5 c. Gumbo)

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