Step 1

Directions:

Step 2

Make the Broth

Step 3

Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns, and bay leaves.

Step 4

Bring to a boil, reduce heat to medium and simmer, uncovered, for 2 to 4 hours (the longer the better).

Step 5

Remove from heat and skim any fat that has risen to the surface.

Step 6

Strain through a large colander into another pot.

Step 7

Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.

Step 8

Use immediately or freeze in quart-size containers.

Step 9

Makes about 2 to 3 quarts (or enough for 1 gumbo).

Step 10

Make the Gumbo

Step 11

Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.

Step 12

Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Step 13

Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.

Step 14

Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.

Step 15

Add sausage and cook, stirring often, for 5 to 7 minutes.

Step 16

Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.

Step 17

Add reserved turkey meat and simmer for 30 minutes.

Step 18

Add parsley and green onions.

Step 19

To serve, ladle into soup bowls over steamed white rice.