Smoked Turkey And Bacon Chowder With Pumpernickel And Cranberry Croutons Recipe

Name: Smoked Turkey And Bacon Chowder With Pumpernickel And Cranberry Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 smoked turkey drumsticks (4 to 4 1/2 pounds total); 2 cups chopped applewood-smoked bacon (about 10 ounces), divided; 2 pounds russet potatoes, peeled, diced; 5 cups chopped onions; 4 cups chopped celery; 3 cups chopped carrots; 12 large garlic cloves, peeled; 2 tablespoons tomato paste; ½ cups (or more) low-salt chicken broth; Cayenne pepper; 24 pearl onions; 24 small fresh brussels sprouts; Very thin strips of fresh sage

Servings: persons

2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
½ cups (or more) low-salt chicken broth
Cayenne pepper
24 pearl onions
24 small fresh brussels sprouts
Very thin strips of fresh sage

1
Heat oil in large pot over medium-high heat. Add turkey; saute until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Saute until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
2
Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD
3
Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.
4
Saute 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
5
Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve
6
alongside or on top of chowder.

2049

kcal

Calories

Fat

245

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 4 smoked turkey drumsticks (4 to 4 1/2 pounds total), 2 cups chopped applewood-smoked bacon (about 10 ounces), divided, 2 pounds russet potatoes, peeled, diced, and more.

Yes, Smoked Turkey And Bacon Chowder With Pumpernickel And Cranberry Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Turkey And Bacon Chowder With Pumpernickel And Cranberry Croutons

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