Lifestyle
Don't throw away that turkey carcass until you try this Cajun gumbo
In rural Louisiana, Cajun cooks add spicy sausage to Thanksgiving leftovers for a tasty, warming gumbo.
Turkey bone gumbo brings a Cajun flair to Thanksgiving leftovers.
Chris Granger
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Chris Granger
If you have reached the point in Thanksgiving weekend when you are tired of reheated turkey or turkey sandwiches, Cajun country offers one more culinary option: turkey bone gumbo with sausage.
This thick hearty gumbo is an economical and tasty way to turn your picked-at turkey carcass into several hearty meals that can be eaten immediately or frozen for consumption during the cold months ahead.
New Orleans writer and photographer Pableaux Johnson, a native of New Iberia, La., developed his recipe when he was in his 20s living in Austin, Texas. When he would visit friends’ homes for Thanksgiving dinner, he’d ask them at the end of the meal what they were planning to do with the carcass.
“They would look at me like I was nuts,” Johnson said. “They’d say, ‘Well, we were just going to get rid of it.’”
Instead of spending Black Friday shopping, Johnson would spend it collecting the unwanted turkey carcasses from people he knew around town. With the addition of sausage, seasonings and many hours of slow cooking, he would turn those bones into gumbo and throw a party for those same friends that weekend.
Johnson, who runs the Red Bean Roadshow at popup locations around the country, says there’s one crucial difference between turkey bone gumbo and other gumbos. Instead of beginning with a roux, to which the broth is later added, Johnson says you make the broth first and add the roux later.
See below for Johnson’s recipe.
New Orleans writer and photographer Pableaux Johnson says a Thanksgiving turkey carcass represents “not only the end of a great feast but a couple of more great feasts to come.”
Chris Granger
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Chris Granger
Pableaux’s Turkey Bone Gumbo
SERVES 8
PREP TIME: 2 hours, 30 minutes
COOK TIME: 2+ hours
Roasted Turkey Bone Broth
- 1 turkey carcass (bones, giblets and leftover skin from a roasted turkey)
- 3 ribs celery, cut into 4-inch pieces
- 2 medium onions, peeled and quartered
- 4 quarts water, or enough to cover carcass
- 2 teaspoons salt
- 1 tablespoon black peppercorns
- 4 bay leaves
Turkey Bone Gumbo
- 3/4 cup vegetable oil
- 3/4 cup flour
- 2 cups chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 pound smoked sausage (such as andouille or kielbasa), chopped
- 3 quarts turkey broth
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onion
- steamed white rice, for serving
Andouille or other sausage adds a kick to the thick turkey bone gumbo broth.
Chris Granger
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Chris Granger
STEPS
For the broth:
- Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns and bay leaves.
- Bring to a boil, reduce heat to medium and simmer, uncovered for 2 to 4 hours (the longer the better).
- Remove from heat and skim any fat that has risen to the surface.
- Strain through a large colander into another pot.
- Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
- Use immediately or freeze in quart-size containers.
- Makes about 2 to 3 quarts (or enough for 1 gumbo).
For the gumbo:
- Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
- Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.
- Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.
- Add sausage and cook, stirring often, for 5 to 7 minutes.
- Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
- Add reserved turkey meat and simmer for 30 minutes.
- Add parsley and green onions.
- To serve, ladle into soup bowls over steamed white rice.
Lifestyle
‘How to Rule the World’ explores education and power at Stanford University
Students walk on the Stanford University campus on March 14, 2019, in Stanford, Calif.
Ben Margot/AP
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Ben Margot/AP
When Theo Baker arrived at Stanford University a few years ago, he joined the student newspaper, following the path of his journalist parents, Peter Baker, a White House correspondent for The New York Times, and Susan Glasser, a writer for The New Yorker.
Through his reporting as a student journalist, he eventually broke a story about manipulated data in Stanford President Marc Tessier-Lavigne’s neuroscience research that helped lead to the university president’s resignation.
Theo Baker’s book, How to Rule the World: An Education in Power at Stanford University was released May 19. In it, Baker describes Stanford as a place where proximity to Silicon Valley gives rise to a parallel system of influence, recruitment and money, with investors looking to identify promising students almost as soon as they arrive on campus.
He told Morning Edition host Steve Inskeep there was “a sort of Stanford inside Stanford,” where elite students are drawn into an “alternate reality” of excess and access to cut corners.
In the interview, he discusses how Stanford is not just a university but also a pipeline where status and power can matter as much as ideas.
We reached out to Stanford University for comment and have not heard back.
Listen to the interview by clicking play on the blue box above.
Lifestyle
OTB Takes Full Control of Viktor & Rolf
Lifestyle
How having zero points in tennis — or ‘love’ — came to sound so sweet
The scoreboard shows the results of the women’s singles final match between Iga Swiatek of Poland and Amanda Anisimova of the U.S. at the Wimbledon Tennis Championships in London, Saturday, July 12, 2025.
Kirsty Wigglesworth/AP
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Kirsty Wigglesworth/AP
Fifteen points in tennis? Nice. Thirty, 40 — even better. Advantage — that sounds good. “Love” — that also must be great, right? Well, not quite.
As the French Open rolls on and Serena Williams has announced her return to the sport, maybe you’ve been paying a little more attention to tennis. The sport’s scoring system is notably distinct, and can sometimes be hard to grasp for newcomers. But even tennis aficionados might not know why, or how, “love” became the unmistakable callout for zero points. For this installment of NPR’s Word of the Week, we’re exploring how a word that signifies trailing behind got such a sweet name.
“Love” comes from the heart — or an egg?
It’s hard to pinpoint when the first tennis ball went over the net. Tennis is a derivative of lots of other sports, such as “jeu de paume,” a handball game played in France, said JT Buzanga, the collections manager at the International Tennis Hall of Fame museum.

But tennis became a patented, official sport in 1874, said Steve Flink, a journalist whose tennis coverage got him inducted into the International Tennis Hall of Fame. It has retained its unique, mysterious scoring system ever since.
“By and large, the original system has held up almost entirely,” Flink said.
The use of “love” goes back to the late 18th century, said Jesse Sheidlower, a lexicographer. But it was used earlier than that in card games such as whist and bridge. Before the term made its way to tennis, the sport favored plain old “nothing,” or “nil,” he said.
Why love in the first place, though? Historians don’t really know for sure, but there are a few theories.
The French could have something to do with it. Some historians believe “love” derives from “l’oeuf,” which means “the egg” in French. Because eggs are shaped like zeros, terms such as “goose egg” and “duck’s egg” have been used in other contexts to mean zero, Sheidlower said.
It’s also possible English speakers mispronounced l’oeuf as “love.” But Sheidlower isn’t convinced that’s the answer.
“It’s the French equivalent of an English expression. But since that expression doesn’t appear in French, the French word wouldn’t have been used,” he said.
To be sure, France has had a lot of influence on tennis culture, Buzanga said. For example, “deuce” or a game tied at 40 points, comes from the French word for “two”: “deux.” But he prefers another prominent theory: that “love” comes from the idiom “for the love of the game.” Even if a player hasn’t scored, it doesn’t matter, because their heart is in it. It’s the theory Sheidlower said is the most plausible, because the idiom was used by the English before tennis was popularized.

Another variation of the “love of the game” theory is that the word could have come from the Dutch “lof,” or “honor” — or the Latin “amare,” meaning “to love,” Flink said.
But if tennis’ “love” doesn’t come from a French word, the theory at least has a French sensibility.
“I think the ‘for the love of the game’ is kind of romantic,” Buzanga said.
“Love” probably isn’t going anywhere
Tennis used to be a sport of leisure. The style of play has changed a lot over the years; players are more athletic and competitive, for instance, Flink said. But the rules of the sport are more steadfast, he said.
“There’s this incredible, enduring respect for tradition in tennis,” he said. “Changes are not made easily.”
There has been one major change in modern history: the tie-break. Matches can go on and on because players have to score two consecutive points to break a deuce, or by two games to break a tied set. But the onset of television meant matches would have to get shorter if the sport wanted to capture a larger audience, Flink said.

Change even came for “love.” An alternative sprouted up in the 1970s, and is still used today: “bagel,” named for its zero shape, Sheidlower said. Novices may say “zero,” and insiders will understand what they mean, but they “will needle them about it,” Flink said.
But “love” still prevails.
“People kind of like it,” Flink said. “It’s different. Why say zero when you can say love?”
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