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Smoked Turkey & Wild Rice Soup w/ Dried Cherries: Date Added: 30 Jul 2011
Listed in: Soups & Stews

1 cup TURKEY BACON, diced
1/4 cup olive oil
4 cups yellow onion, diced
4 tablespoons garlic, minced
1/2 cup yellow bell pepper, seeded and diced
1/2 cup red bell pepper, seeded and diced
1 cup celery, diced (no leaves)
1 cup carrot, peeled and diced
1/2 cup molasses
3 tablespoons cracked black pepper
1 tablespoon juniper berries, crushed
2 cups dried tart cherries
2 cups Madeira
8 cups SMOKED TURKEY, medium dice
2 1/2 gallons TURKEY STOCK
4 cups wild rice, cooked

Cooking Instructions

1. In a 4 gallon stockpot, render bacon with olive oil.
2. When bacon is cooked, remove and reserve.
3. Add onions, garlic, peppers, celery, carrots, molasses, black pepper, juniper berries and cherries.
4. Cook until molasses has formed a thick glaze over all vegetables.
5. Deglaze with Madeira.
6. Stir in diced turkey and reserved bacon.
7. Add turkey stock.
8. Simmer for at least one hour.
9. Thirty minutes before service, add cooked rice.
10. Adjust seasonings, if required.

Recipe Source: Recipe developed for the National Turkey Federation by Chef Mark Martin, SKI TIP LODGE, Keystone, Colorado

Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.

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Smoked Turkey & Wild Rice Soup w/ Dried Cherries
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