Wild Turkey & Sausage Gumbo

Originally printed in Turkey Call Magazine, May-June 2007
Makes 8 to 10 servings

1 turkey carcass, minus the breast meat
1/2 cup cooking oil
1/2 cup flour
1 1/2 large onions, chopped
1/2 green pepper, chopped
1 stalk celery, chopped
1 1/2 lbs Andouille or smoked sausage, cut into 2 inch pieces
salt
red and black pepper
1/4 cup chopped parsley
1/4 cup chopped green onion tops
hot cooked rice
gumbo file powder, optional

Boil the turkey carcass for three hours, or until meat falls off the bones. Cut up turkey meat and set aside. Reserve broth, add water to make 2 quarts, if necessary. Discard bones. Combine oil and flour in a large pot. Cook over medium heat, stirring constantly, until a medium brown roux is formed. Add onion, green pepper, and celery, cook about five minutes or until tender, stirring constantly.  Add sausage, turkey meat and broth. Simmer one hour.  Season to taste with salt and pepper. Stir in parsley and green onion, simmer 10 minutes. Thicken with gumbo file powder, if desired. Serve over rice.