***If you DON'T have any leftovers, begin here:***
Place turkey carcass in large sauce pot w/water to cover. Sprinkle salt and pepper on top. Stir and let boil about 1 1/2 hrs. Remove carcass and meat, reserving broth. Go on to next step below.
***If you DO have leftovers, begin here:***
Cut turkey into bite sized pieces. Brown flour in oil to make a dark roux. Add vegetables and stir till soft. Stir in a cup or so of hot stock, then pour roux into stock pot w/reserved broth. Cook 1/2 hour, then add tomatoes, turkey, seasonings, and ham and cook another 1/2 hr. Serve w/ rice, file (ground sassafras leaves), and Tabasco. Serves 8-10.
NOTE: Gumbo gets better and better the longer it sits. Make it a day or two ahead, if you can. Also, you may add chopped okra (the word "gumbo" comes from an African word for okra) when you add your other vegetables, but watch your roux if you do--the okra will make it thicken very quickly.
water to cover
salt and pepper
3/4 cup flour
3/4 cup oil or bacon drippings
2 onions -- chopped
1 bell pepper -- chopped
3 stalks celery -- chopped
1 1/2 teaspoons garlic -- minced
2 quarts turkey stock
1 pound canned tomatoes -- chopped
1/2 teaspoon ground bay leaves
1/2 teaspoon dried basil
1/4 teaspoon hot red chile peppers
1 pound ham -- diced