"Since Marcelle Bienvenu first shared her friend Ronnie Foreman's
recipe for turkey bone gumbo, it's become a post-Thanksgiving
favorite with families all over south Louisiana.
Make this once, and you may never have another piece of leftover
turkey hanging around in your refrigerator.
With his gumbo, Foreman serves potato salad, baked sweet potatoes,
rice (of course) and lots of French bread.

Makes 8 to 10 servings

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound smoked sausage, chopped (optional)
1/2 gallon turkey broth (recipe follows)
1 1/2 pounds turkey meat, chopped,
plus any reserved meat from the
carcass in the broth
Reserved onions and celery from broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions

Turkey Broth

Makes about 1/2 gallon

1 turkey carcass
3 ribs celery, cut into 4-inch pieces
2 medium onions, peeled and quartered
1 gallon of water, or enough water
to cover the carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns and bay leaves. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for two hours. Remove from heat. Skim any oil that has risen to the surface.
Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery.