Yield: 6.5 Gallons Food Cost: 17% Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Southwestern   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Smoked Dark Meat

Ingredients

15 Pounds SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS

4-1/2 Gallons water

3 Sticks celery, rinsed

3 carrots, rinsed

1 Cup onions, diced

1/4 Bunch parsley, rinsed

2 Tablespoons cumin seeds

3 bay leaves

2 Tablespoons black peppercorns

3 Tablespoons salt

5 Pounds sweet potatoes, peeled and 3/8-inch dice

1-1/2 Quarts onions, peeled and 3/8-inch dice

2 Pounds poblano peppers, seeded and 3/8-inch dice

5 Pounds frozen diced red potatoes

3 Quarts Roma tomatoes, diced

3 Quarts corn niblets

1 No. 10 can cooked black beans, rinsed and drained

3 Cups salsa verde

3/4 Cup turkey base

1/4 Cup blackened seasonings

2 Tablespoons liquid smoke

3 Cups barbecue sauce

1 Pound unsalted butter

1/3 Cup garlic, minced

1 Quart all-purpose flour

As needed sour cream, thinned

As needed scallions, thin sliced

Stock

Place turkey drumsticks, water, celery, carrots, onions, parsley, cumin, bay leaves, peppercorns and salt into a large soup kettle and bring to a boil. Skim scum from surface, lower heat to a simmer, cover kettle and simmer for 1 hour. Strain through a china cap reserving both stock and turkey drumsticks, but discarding vegetables and herbs. Return stock to kettle.

Turkey

Remove turkey meat from drumsticks, discard skin and bones. Chop turkey into ¼-inch dice and reserve.

Vegetables

Bring turkey broth to a boil, add sweet potatoes, onions and poblanos. Return to a boil, reduce heat and simmer for 7 minutes. Stir in red potatoes, tomatoes, corn, black beans, salsa verde, turkey base, blackened seasonings, liquid smoke and barbecue sauce. Stir in reserved turkey. Return soup to a simmer.

Roux

In a skillet, melt butter, add garlic and sauté for 2 minutes until softened but not brown. Stir in flour and continue to cook for 3 minutes to make a roux. Whisk roux into soup. Cook soup over a low heat stirring for 2-3 minutes.

Plating and Service

Garnish each serving with a swirl of thinned sour cream and sliced scallions. Yields: 6-1/2 gallons

The flavorful soup was developed by Oona Settembre, Corporate Executive Chef of Dave and Buster's, Dallas, TX. The soup was the award winning soup recipe in the 2000 NTF "We're Cookin' with Turkey" Recipe Competition.

Nutrition Facts Calories 272   % Daily Value* Total Fat 12g 33% Cholesterol 64mg Sodium 642mg Total Carbohydrate 22g Protein 20g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4