So you eat the turkey, and you have some leftovers; if you're lucky, there's some meat on the bones. All the little glossies hanging out on the newstand this month will give you lots of ideas about how to use the remains of your feast, but this-- this is what you should make. Turkey gumbo. I mean no sacrilege by discussing gumbo on the soup loop. I know it's not proper to call gumbo "soup." I'm just saying. I want you to try this. Gumbo can take all day, but it doesn't have to. Now that I live in New Orleans and have talked cooking with lots of folks, I don't feel like I'm cheating with roux from a jar. It isn't a sacrilege here. Again, I'm just saying; you can certainly make your own roux if so inclined (see the Taggert recipe, below, for instructions). And if you find turkey stock at the store, such as Kitchen Basics brand (they do make it!), you can save yourself even more time. If not, simmer your turkey carcass for 45 minutes to an ...