Recipe courtesy of Robert Irvine
Episode: Whistle Stop
Total:
2 hr
Active:
30 min
Yield:
2 gallons
Level:
Easy

Ingredients

Directions

First, chop the cooked turkey into 1-inch pieces, or shred by hand, and reserve. Next, in a 3 to 4 gallon stockpot over medium heat, add the butter and melt. Next, add the flour into the butter and cook together, stirring until a dark roux has been achieved (think popcorn smell). 

Add the bacon renderings, celery, onions and bell peppers to the roux, cooking until the vegetables are softened. Next, pour a cup of the stock into the roux, mixing well to temper the roux. Then add the remaining stock and continue to cook for 30 minutes. Add the reserved turkey, the ham, file powder, garlic, salt and pepper, crushed chili peppers, thyme and bay, and cook another 30 minutes. Finally, add the okra and reduce the heat to low, cooking for 10 to 20 more minutes. 

Prepare this one day or more in advance, as the gumbo does age well.

IDEAS YOU'LL LOVE

Turkey Tetrazzini

Recipe courtesy of Ree Drummond

Turkey Meatloaf

Recipe courtesy of Ina Garten

Turkey Lasagna

Recipe courtesy of Ina Garten

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Turkey Burgers

Recipe courtesy of Bobby Flay

Big, Brined Herby Turkey

Recipe courtesy of Anne Burrell

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Turkey Meatballs with Chipotle Cream Sauce

Recipe courtesy of Marcela Valladolid

Slow-Cooker Pulled Turkey

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking