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Recipe courtesy of Back Street Bistro

Smoked Turkey with Wild Rice

  • Level: Easy
  • Total: 6 hr 20 min
  • Active: 55 min
  • Yield: Forty eight 16-ounce servings
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Ingredients

Turkey Stock:

1 whole smoked turkey

6 ounces chicken base 

4 ounces liquid smoke 

Soup:

8 red peppers

4 ribs celery 

2 carrots 

2 onions 

1 pound wild rice 

1 1/2 pounds butter 

3 1/2 cups all-purpose flour 

1 teaspoon white pepper ground 

12 cups half-and-half

Directions

  1. 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.
  2. 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.
  3. Cook the wild rice in 8 cups water for approximately 1 hour.
  4. 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.
  5. Serve while hot.
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