Yield: 24 Establishment: Restaurant, Club Operation   Ethnicity: New American   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Turkey Broth, Smoked Turkey Breast

Ingredients

1 cup TURKEY BACON, diced

1/4 cup olive oil

4 cups yellow onion, diced

4 tablespoons garlic, minced

1/2 cup yellow bell pepper, seeded and diced

1/2 cup red bell pepper, seeded and diced

1 cup celery, diced (no leaves)

1 cup carrot, peeled and diced

1/2 cup molasses

3 tablespoons cracked black pepper

1 tablespoon juniper berries, crushed

2 cups dried tart cherries

2 cups Madeira

8 cups SMOKED TURKEY, medium dice

2 1/2 gallons TURKEY STOCK

4 cups wild rice, cooked

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.

Recipe Source: Recipe developed for the National Turkey Federation by Chef Mark Martin, SKI TIP LODGE, Keystone, Colorado Chef: Mark Martin Restaurant: Ski Tip Lodge, Keystone Resort Location: Colorado

Nutrition Facts Calories 0   % Daily Value* Total Fat 0g 0% Cholesterol 0mg Sodium 0mg Total Carbohydrate 0g Protein 0g   *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