Prepare turkey broth; Cut carcass into several pieces.
Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
reserve remaining celery and onion for making gumbo later.
In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
Add 2 quarts of water; heat to boiling over high heat.
Reduce heat to low and simmer uncovered, 1 hour.
Drain broth through colander into a bowl and discard solids and return broth to saucepot.
Heat broth to boiling and boil uncovered 5 minutes.
Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
In same saucepan heat oil over med-hight heat.
Add kiebasa and cook 2 mins or until lightly browned.
With a slotted spoon transfer kielbasa to plate.
Stir 1/4 cup turkey broth into flour in cup until paste forms.
reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
Add rice heat to boliing.
Reduce heat to low cover and siimmer 18-20mins until rice is tender.