There is an axiom in Cajun cooking that gumbo is best on the second day. The flavors have time to mingle and blend and offers a depth of flavor and intensity that simply is not found on the first day.
One of my holiday traditions is to take the turkey carcass, drop it in a stock pot, and boil it for stock. Drain it, strain it, and add sausage, onions, peppers, and the leftover bird to make a big gumbo. Roux, of course, for traditional flavor. I made this one yesterday and left it in the slow cooker overnight.
The kitchen smells wonderful. Closer to lunch I'll make a big pot of rice. Belle has threatened to construct a peach cobbler, but with the pies still hanging on from Thursday, I don't know if she will really make the effort.