Place the turkey carcass in a large stockpot. Add water, onion, celery, carrots, garlic, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 2-3 hours, skimming any foam from the top as needed.

Strain the broth through a fine mesh strainer, discarding the bones and vegetables. Reserve 2 cups for the stew and freeze the rest for future use.

In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

Stir in the crushed tomatoes, reserved broth, barbecue sauce, and Worcestershire sauce. Mix well to combine.

Add the shredded turkey meat, corn, lima beans, smoked paprika, and cayenne pepper (if using). Stir to combine.

Bring the stew to a simmer and let it cook for 30-40 minutes, stirring occasionally, until the flavors meld together.

Taste the stew and adjust seasonings with salt, pepper, or hot sauce as desired.

Serve warm with crusty bread, cornbread, or biscuits on the side.