Wild Turkey Gumbo

1. 1

   Put the wild rice in a bowl, cover with enough water, and soak for 4 hours to overnight; drain the rice.

2. 2

   Combine the wild rice and 1 teaspoon salt in a stockpot, add about 3 cups chicken broth, bring it to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 30 to 40 minutes.

3. 3

   Warm the coconut oil in a large skillet over medium heat. Cook and stir the turkey, onion, carrots, and celery in the hot oil until the turkey is cooked through and the vegetables are slightly tender, 10 to 15 minutes. Stir in the okra and cook until the okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.

4. 4

   Transfer the wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock to a slow cooker and combine.

5. 5

   Cook on High for 1 hour.

• Calories 148.11 kcal Moderate
• Protein 13.6 g Good Source
• Carbs 12.79 g Moderate
• Total Fat 4.38 g Moderate
• Saturated Fat 1.8 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 27.25 mg Moderate
• Sodium 764.91 mg High
• Fiber 1.1 g Low Source
• Sugar 3.29 g Moderate
• Added Sugar 1.57 g Low Source
• Calcium 24.32 mg Low Source
• Iron 0.97 mg Low Source
• Potassium 162.56 mg Low Source
• Vitamin A 23.8 mcg_rae Low Source
• Vitamin C 2.22 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Onions 🧅