Yield: 24 Establishment: School, Restaurant, Club Operation, Catering Operation   Ethnicity: Southwestern   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Wings, Turkey Legs/Drumsticks

Turkey and Stock

3 Quarts cold water

4 Pounds TURKEY PARTS (wings, legs, thighs, breast)

1 Large carrot, peeled and cut in 3 chunks

1 Large sweet onion, quartered

2 Stalks celery, rough cut

Bring cold water to a boil add turkey parts and all of the vegetables. When the turkey is cooked through, remove from stock. Chill and debone turkey. Cover and chill turkey meat. Return bones to the stock. Continue to simmer for an additional 30 minutes. Strain bones from the stock and reserve all of the stock. Separate and reserve 4 cups of stock to be used later.

Soup

1 Pound unsalted butter

1 Pound yellow onions, diced

3 Tablespoons garlic, minced

2 Ounces fresh jalapeños, seeded and small dice

1 Pound corn tortillas, chopped in 1/2-inch cubes

1-1/2 Pounds tomato puree

1-1/2 Pounds Cheddar cheese sauce

2 Tablespoons freshly squeezed lemon juice

1 Teaspoon hot pepper sauce

1/4 Cup chili powder

2 Teaspoons ground cumin

1-1/2 Teaspoons dried oregano

4 Ounces old fashioned biscuit gravy mix

To Taste salt and freshly ground pepper

Melt butter over medium heat in a large stock pot. Add onions and sauté until translucent. Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring. Add 2 qt. strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano. In a small sauce pan, bring 3 cups of the reserved stock to a boil. Add biscuit gravy mix to the remaining 1 cup reserved stock while it is at room temperature and whisk together. Add the 1 cup slurry to the 3 cups boiling stock. Whisk while it is simmering until it has thickened. Add thickened slurry to the soup. Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste. Yields: 24 – 8 ounce servings.

Recipe Source: Recipe developed by Restaurant Manager/Chef Dorian Mills and served at The Guenther House of San Antonio, TX.

Nutrition Facts Calories 350   Calories from Fat 200 % Daily Value* Total Fat 23g 35% Saturated Fat 12g 60% Cholesterol 80mg 27% Sodium 960mg 40% Total Carbohydrate 21g 7% Dietary Fiber 2g 8% Sugars 4g   Protein 14g   Vitamin A 30% Vitamin C 15% Calcium 6% Iron 10% *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