First, to make the turkey broth place the bones in a large pot, along with the celery, carrots, onion, bay leaves, peppercorns, and cloves. Add enough water to cover the pot contents by an inch (about 12 cups), bring to a boil, and then turn the heat down to low and simmer for 1 hour.
When done, strain the broth, discarding the bones and vegetables, and then remove the fat from the broth with a gravy separator. If you don’t have a separator, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to remove the fat in batches).
Wipe the large pot clean of any remaining debris, then return 8 cups of broth to the pot, reserving any remaining for another use. (If using pre-made broth, skip these steps.)
Meanwhile, as the broth cooks you can make the roux. To make the roux, heat the oil on medium high in a cast-iron skillet. Start adding flour a little bit at a time. Stir continuously for 30-35 minutes until the roux is a dark praline brown. Remove from the heat.
In another skillet, melt the butter over medium-low heat. Add the onion, bell pepper, and celery, and cook until soft, about 10 minutes. Stir in the okra and cook for 5 more minutes, then add the garlic and cook for 30 more seconds. Remove from the heat.
Once the roux is done and the vegetables are done, add both to the large pot with the broth and stir until well blended with the broth. (If using store-bought broth, then you’ll add it at this time instead). Also add the turkey, ham (or sausage), parsley, Worcestershire sauce, thyme, salt, pepper, and cayenne.
Bring to a boil then turn the heat down to low and simmer for at least an hour, stirring occasionally, though you can let it simmer for several hours if you prefer. Taste and adjust seasonings. Stir in the green onions and then serve over rice. Leftovers can be stored in the refrigerator for 3 days.
If using sausage, you might consider frying it in the large pot for a few minutes until it begins to brown and crisp, before adding the broth and then continue with the recipe. It’s not necessary, but would add flavor. Also, this gumbo is good with both regular roasted turkey and smoked turkey.
Turkey gumbo | www.homesicktexan.com