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15 Gumbo with Smoked Turkey & Wild Rice Adapted from From Farm to Fork by Emeril Lagasse Makes 6 servings I N G R E D I E N T S 2 tablespoons olive oil 1 small onion, chopped 3 tablespoons chopped scallions, white and light green parts, plus more for garnish ½ tablespoon chopped garlic ½ pound smoked turkey thigh or smoked turkey sausage, diced 1½ pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems removed, leaves rinsed and coarsely chopped ½ pound green cabbage, cored and coarsely chopped 3 quarts chicken stock or canned low-sodium chicken broth 2 cups wild rice 2 or 3 small bay leaves ¼ teaspoon cayenne pepper, more to taste Pinch of ground thyme ¼ teaspoon kosher salt 1 tablespoon filé powder,* or more to thicken (optional) Chopped fresh parsley leaves, for garnish D I R E C T I O N S 1. Heat the oil in a large soup pot. Add the onion, scallions, and garlic, and cook until tender, about 3 minutes. Add the turkey and cook for 2 minutes. A handful at a time, add the spinach, collards, turnip greens, and cabbage, stirring them until wilted before adding the next bunch. en add the stock, wild rice, bay leaves, cayenne, and thyme. Bring to a boil. Reduce the heat to a simmer and cook for 1 hour. 2. Taste and add up to ¼ teaspoon salt—the greens should be tender and slightly spicy. e wild rice should be tender and puffed. 3. If you wish to thicken it, stir 1 tablespoon filé powder into the simmering gumbo. Add more filé, a little at a time, until thickened. Simmer for 3 minutes more. (Do not allow the gumbo to boil once you have added the filé.) 4. Serve garnished with chopped parsley and scallions. Per Serving: Calories 350; Fat 7 g; Sat Fat 1 g; Protein 21 g; Carbs 53 g; Fiber 9 g; Cholesterol 15 mg; Sodium 440 mg. *Filé powder is a spicy ground herb traditionally used to thicken and flavor gumbo.