Smoked Turkey Soup Food

SMOKED TURKEY RICE SOUP

Steps:

• Place turkey carcass in a large soup pot and pour vegetable broth and water over the turkey frame. Bring to a boil, reduce heat to low, and simmer until meat falls from the bones, 1 to 2 hours. Remove carcass, pick the meat from the bones, and discard bones. Chop turkey meat and return to broth.
• Stir green beans, corn, carrot, rice, celery, onion, green bell pepper, and red bell pepper into soup; bring to a simmer and cook until celery is tender and rice is cooked, about 1 more hour. Stir cream cheese and Cheddar cheese into soup until melted and smooth. Season with black pepper.

SMOKED TURKEY WILD RICE SOUP

Steps:

• Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
• Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

SMOKED TURKEY AND BEAN SOUP

Steps:

• Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
• Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
• Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
• Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
• Cook on low for 6-8 hours.

SMOKED TURKEY WITH WILD RICE

Steps:

• For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
• For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
• Cook the wild rice in 8 cups water for approximately 1 hour.
• To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
• Serve while hot.

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY

Steps:

• Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
• Stir in broth scraping pan to loosen browned bits.
• Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
• Combine flour and milk in a small bowl stirring with a whisk.
• Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
• Stir in sherry and salt.

CROCKPOT SMOKED TURKEY LENTIL SOUP

Steps:

• Add all ingredients (except grated pecorino romano and fresh parsley) into a slow cooker. Set to high and cook for 6 hours.
• With one hour left in the cooking time, remove the turkey thigh. Let it cool slightly, so it is not too hot to handle. Remove the skin and cut up the meat into small cubes. Stir the meat back into the soup and cook for the remaining time.
• Ladle the soup into a bowl and garnish with grated pecorino romano and fresh parsley.