Turkey Gumbo

1 turkey carcass*
4 cups leftover turkey meat -- or more
1 cup oil*
1 cup flour*
1 large onion -- chopped or
2 small onions -- chopped
6 green onions with tops -- sliced
4 small stalk celery -- or more sliced
1 green bell pepper -- chopped
4 tablespoons fresh parsley -- chopped
2 cloves garlic -- or more chopped
salt and pepper
3 bay leaves
1 tablespoon dried thyme
1/8 teaspoon cayenne -- or more to taste OR
1/8 teaspoon Bayou Blast or other Creole seasoning
1 package frozen sliced okra -- optional (10 oz)
additional chicken broth -- or turkey broth -- if needed
1 dash Hot Habanero Sauce

Boil carcass in 2 qts water for at least 1 hour. Pick meat from bones.
Strain broth. Add chicken broth to make 3 qts liquid.
Make a roux (stovetop): Heat oil in heavy skillet, over med. heat. Remove
skillet from heat and gradually add flour until well blended. Return to
heat and cook, stirring constantly, over very low heat until rich dark
brown, about 45 min.

Make a roux (Microwave):
Combine in a deep bowl, stirring well. Microwave, uncovered, on HIGH for 6
minutes, stirring after 3 minutes. Stir well. Microwave, uncovered, on
HIGH for 2-4 minutes more until roux is the color of a copper penny,
stirring every 30 seconds. Do this until you come to the color you like.
Add vegetables and seasonings and continue to cook and stir 10 minutes or
till vegetables are tender. Add turkey and cook and stir 5 more min. Add
to broth with seasonings. Bring to a boil; reduce heat and simmer 1-1/2 to
2 hrs. Add some Hot Sauce and serve over rice


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