I’ve got the ULTIMATE turkey leftover recipe for you.  I can’t adequately put into words how much I love this dish.  If you aren’t ready to cook it right after Thanksgiving (or whenever you happen to cook a whole turkey), you can freeze the meat and bones and pull it out in the dead of winter to make a meal that will knock your fuzzy cozy socks off.

It’s not a perfect 10/10 on the health scale, because there is no way around the roux – this is Gumbo after all!  But I’ve decreased the amount of roux that gets used in your typical gumbo recipe, complimented it with some mineral-rich homemade bone broth, and increased the amount of veggies, making it the perfect compromise between an indulgent comfort meal that will stick to your bones, and a health-promoting meal that will make your bones (and everything else) stronger.

Leftover Turkey Gumbo

  • Servings: 8
  • Difficulty: easy
  • Print

Day 1: Make the Turkey Bone Broth


  • Approximately 2 lbs. of turkey bones (enough to fill a gallon ziplock bag)
  • 1 small onion, cut into quarters
  • 3 celery stalks (including leaves), roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 TBSP apple cider vinegar
  • Water


Place all ingredients in crockpot.  Fill crock pot with water until everything is submerged.  Cook on low for 24 hours.  Strain and save liquid; discard bones and vegetables.



Day 2: Make the Gumbo


  • 1/2 cup avocado oil
  • 1/2 cup flour
  • 1/2 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large yellow onion, diced
  • 4 stalks of celery, diced
  • 3 large carrots, diced
  • 8 cups turkey bone broth
  • 12-16 oz. bag of frozen baby lima beans
  • 4 cups leftover cooked turkey, chopped
  • 12-16 oz. andouille sausage, sliced
  • 2 tsp. salt
  • 1 tsp. cayenne pepper
  • 2 cups of dry brown rice, cooked according to package directions
  • 4 TBSP fresh parsley, chopped


Heat large stock pan over medium heat.  Add oil and flour, and cook, stirring very often, until mixture becomes a dark chocolatey brown, approximately 15-25 minutes.  Add red bell pepper, green bell pepper, onion, celery, and carrots, and cook until veggies soften, about 10 minutes.  Transfer to a crockpot and add bone broth, lima beans, turkey, sausage, salt, and cayenne pepper, and cook for 6-8 hours on low or 3-4 hours on high.

Meanwhile, cook rice according to package directions.  Serve gumbo over rice and top with fresh parsley.

Note: this gumbo freezes well!





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s