Servings: 
24
Ethnicity: 
New American
Preparation Method: 
Simmer
Product Type: 
Turkey Broth
Smoked Turkey Breast

Nutrition Facts

  • Total Calories 240
  • Calories from Fat 50
  • Total Fat 6 g
  • % Daily Total Fat 9
  • Saturated Fat 1 g
  • % Daily Saturated Fat 5
  • Cholesterol 35 g
  • % Daily Cholesterol 12
  • Sodium 2040 mg
  • % Daily Sodium 85
  • Total Carbohydrates 30 g
  • % Daily Total Carbohydrates 10
  • Dietary Fiber 2 g
  • % Daily Dietary Fiber 8
  • Sugars 8 g
  • Protein 15 g
  • % Daily Protein 25
  • % Daily Vitamin C 25
  • % Daily Calcium 4
  • % Daily Iron 10

Smoked Turkey and Wild Rice Soup with Dried Cherries

Recipe developed for the National Turkey Federation by Chef Mark Martin, SKI TIP LODGE, Keystone, Colorado

Mark Martin

Chef Name: 
Mark Martin
Restaurant: 
Ethan's of Elizabeth
Charlotte, NC
TURKEY BACON, diced:
1 cup
olive oil:
1/4 cup
yellow onion, diced:
4 cups
garlic, minced:
4 tablespoons
yellow bell pepper, seeded and diced:
1/2 cup
red bell pepper, seeded and diced:
1/2 cup
celery, diced (no leaves):
1 cup
carrot, peeled and diced:
1 cup
molasses:
1/2 cup
cracked black pepper:
3 tablespoons
juniper berries, crushed:
1 tablespoon
dried tart cherries:
2 cups
Madeira:
2 cups
SMOKED TURKEY, medium dice:
8 cups
TURKEY STOCK:
2 1/2 gallons
wild rice, cooked:
4 cups

In a 4 gallon stockpot, render bacon with olive oil.

When bacon is cooked, remove and reserve.

Add onions, garlic, peppers, celery, carrots, molasses, black pepper, juniper berries and cherries.

Cook until molasses has formed a thick glaze over all vegetables.

Deglaze with Madeira.

Stir in diced turkey and reserved bacon.

Add turkey stock.

Simmer for at least one hour.

Thirty minutes before service, add cooked rice.

Adjust seasonings, if required.