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