Turkey Gumbo


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Use your pressure-cooker to make this delicious soup that's like a meal!

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  • 2 large turkey legs
  • 1 large bell pepper, chopped
  • 3 qt. water
  • 2 lb. sliced okra
  • 1/2 C. oil
  • 1/2 C. flour
  • 2 cloves garlic
  • 16 oz. can tomatoes
  • 1-2 tsp. salt (to taste)
  • 1 bay leaf
  • 2 stalks celery
  • 1 tsp. cayenne
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1 tsp. black pepper
  • 1 bunch green onions, chopped
  • 2 chicken bouillon cubes
  • 1 yellow onion, chopped

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Boil or pressure-cook the turkey, water, and bouillon cubes until tender. Remove turkey legs from stock and allow cooling; removing meat from bones, chopping, setting aside. Break the bones and add back to stock, with skin, gristle, etc. Put on back burner to simmer. Meanwhile, sauté okra in ¼ oil in a heavy pot until all ropiness is gone (about 1 hour). Combine remaining oil and flour in an iron skillet and cook over medium heat, stirring constantly until flour is chocolate brown (be careful not to burn it). Add onions, celery, garlic, and bell pepper to the roux and sauté until tender. Add roux-vegetables mixture to the okra, add tomatoes, meat, strained turkey stock, bay leaf, cayenne, black pepper and thyme; simmer, partially covered for half hour. Add basil and salt, simmer another 10 minutes. Serve over long-grain white rice.

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