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Smoked Turkey Soup


2 pounds smoked turkey; chopped
4 quarts turkey stock
2 pounds carrots; chopped
3 ribs celery; chopped
1 large onion; chopped
1 large jalapeno; chopped
3 cloves elephant garlic; chopped
6 tablespoons minced garlic
56 ounces canned tomatoes with liquid; chopped
2 pounds frozen corn
1 pound frozen okra
1 pound frozen Crowder peas
4 tablespoons black pepper
4 tablespoons nuoc nam
4 tablespoons Worcestershire sauce
2 tablespoons dried sage; crumbled

The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the Dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock. At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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