David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Southwestern Turkey Soup

Ingredients

  • Carcass from one 12-14 pound roasted turkey, picked clean
  • 2 large onions, one quartered and one finely diced
  • 4 peeled carrots, 2 coarsely chopped and 2 finely diced
  • 4 stalks celery, 2coarsely chopped and 2 finely diced
  • 6 garlic cloves, 4 smashed and 2 minced
  • 1 bay leaf
  • 10 whole black peppercorns
  • 6 whole juniper berries
  • 4 strips smoky bacon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups diced potatoes
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • ½ teaspoon rosemary
  • ¼ teaspoon nutmeg
  • 2 cups milk or cream
  • 1 cup mashed potatoes
  • 4 ounce can of diced or chopped green chiles
  • 2 cups shredded cooked turkey
  • ½ cup corn
  • ½ cup peas
  • 2 tablespoons chopped cilantro

Directions

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, peppercorns and juniper berries in a large stockpot and add enough cold water to cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to low and cook for 1 hour. Remove from the heat and strain the solids from the broth.

Heat a 3-4 quart saucepan over medium heat and fry the bacon until crisp. Remove the bacon and pour the fat into a heat resistant cup. Return 1 tablespoon of the fat to the pan. Add the diced onion, salt and pepper and cook until soft and translucent, about 5 minutes. Add the garlic, diced carrots, diced celery, thyme, sage, rosemary and nutmeg and sauté for an additional 5 minutes. Stir in the flour and cook for 1 minute. Add 3 cups of the turkey broth and diced potatoes. Bring to a boil, reduce to a simmer and cook for 15 minutes.

Add the milk, mashed potatoes, green chiles, turkey, corn, peas and cilantro. Stir to mix well and simmer 3-4 minutes. Adjust the thickness by adding additional turkey broth and the desired chowder consistency is achieved. Taste and adjust seasonings as needed.

Garnish each serving with crumbled bacon.

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