What to do with your turkey carcass? A friend of mine goes around his neighborhood on the day after Thanksgiving to gather any unwanted turkey carcasses to make one fine gumbo.  The carcasses are simmered in water and other seasonings for a few hours to render a rich broth, which is the basis for the gumbo.  Nothing goes better (well, you could serve baked sweet potatoes like some people do in south Louisiana) with gumbo than potato salad and hot crusty French bread. Put the call out to your friends and neighbors to save you their turkey carcasses and settle in for the better part of the afternoon to make this delicious gumbo. TURKEY BONE GUMBO 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

In a large cast-iron pot or enameled cast-iron Dutch oven, combine the oil and flour.  Stirring constantly and slowly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.  Add the onions, bell peppers, celery, salt and cayenne.  Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the sausage and cook for 5 minutes, stirring often. Add the broth and bring to a boil.  Reduce the heat to medium-low and simmer for 45 minutes. Add the turkey meat, the reserved onions and celery and cook for 15 minutes.  Add the parsley and green onions.  Serve in soup bowls with steamed rice.