As seen in Cooking Across Turkey Country, the official cookbook of the National Wild Turkey Federation.

book

Last year I entered this soup in a contest and won!  Here’s the recipe:

INGREDIENTS

  • 10 ounces uncooked turkey breast, cubed (I don’t always add this)
  • 8 bacon strips, cooked, diced (I always add extra)
  • 6-8 large red potatoes, unpeeled, cut into ½ inch cubes
  • 1 medium white onion, chopped
  • 3 celery ribs, chopped
  • 1 cup baby carrots, sliced
  • 1 pint half-and-half (they do make this in Fat Free)
  • 1-2 cups milk (I used 1%)
  • 2 cans (10-¾ oz each) cream of celery soup, undiluted (available in a reduced fat can)
  • 2 Tablespoons dried parsley flakes
  • 1 teaspoon of Worcestershire sauce
  • 2 teaspoons of seasoning salt
  • ½ teaspoon of white pepper
  • ¼ cup all-purpose flour
  • Seasoning Salt
  • Cheddar cheese
  • Green onion, chopped

DIRECTIONS

Season turkey breast cube with seasoning salt and bake until cooked to the recommended temperature (165° F).

While turkey is baking, cook the bacon until crisp, reserving two tablespoons of bacon grease.

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In a large pot, add the bacon grease and sauté the chopped onion and celery until tender, then stir in flour.

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Slowly add the half-and-half, then the milk.

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Add the potatoes, soup, parsley, Worcestershire sauce, seasoning salt and white pepper.

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Cover and simmer on low heat for 20 minutes or until potatoes are tender.

While the above mixture is cooking, dice your bacon. Add turkey, bacon and carrots.

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Cover again and simmer for another 20 minutes, or until all the vegetables are tender.

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Garnish with shredded cheddar and green onions. Salt and pepper to taste.

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This is a delicious and hearty dish to serve on those chilly fall and winter days.

Enjoy!

Aunt Bubba

 

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