1 turkey carcass
4 tbsp. flour
4 tbsp. bacon grease
1 c. chopped green onions
1 c. chopped celery
4 tbsp. chopped parsley
2-3 bay leaves
1/2 tsp. thyme
1 c. chopped sausage (hot, smoked)
3 c. turkey meat from carcass
Salt & pepper to taste
1 pt. oysters & liquid
1 tbsp. gumbo file
2 c. cooked rice

In a soup kettle, cover turkey carcass with at least 8 cups of water and boil about 1 hour, or until meat is easily removed from the bone. Remove carcass and pick at least 3 cups of meat from the bones. Strain and reserve 6 cups of turkey broth.

To make roux, brown flour in bacon grease until mixture is a rich dark brown. Add onions, celery and parsley; saute 5 minutes. Slowly add broth to roux. Add bay leaves, thyme, sausage and turkey meat. Salt and pepper to taste and cook over low heat 1 1/2 to 2 hours, adding oysters last 5 minutes of cooking. Add file just before serving. Remove bay leaves and serve over hot rice. Serves 8.