As the story goes. There is a gentleman in Southern Louisiana who loves to make a big pot of Turkey Bone Gumbo on the day after Thanksgiving. He rises early on Friday, gathers turkey carcasses from friends around town, and spends the rest of the day making broth and putting together his gumbo. By early evening, the friends from whom he got the carcasses gather around his big table for one or two bowls, followed by a serious card game.
You may not have friends willing to give up their turkey carcass, which is fine, but they don't get any gumbo. This only requires one carcass.
Remember to make your Turkey Broth first.
Turkey Bone Gumbo
3/4 cup vegetable oil
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound smoked sausage, such as andouille or kielbasa, chopped
2 quarts turkey broth
Reserved turkey meat from broth
Reserved onions and celery from broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
2. Season the onions, bell peppers, and celery with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.
3. Serve in soup bowls with rice. (File' powder can be added at the table according to personal taste.)