Calhoun’s Wild Turkey Soup

  • 1 large yellow onion, chopped
  • 1/2 cup celery, diced
  • 1/4 cup butter
  • 2 sweet potatoes, peeled and chopped
  • 3 medium zucchini, chopped
  • 1 bunch broccoli, chopped
  • 2 quarts chicken or turkey stock
  • 3 potatoes, diced
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1 teaspoon white pepper
  • 2 cups grilled turkey breast, diced
  • 2 cups light cream

In Dutch oven, sauté the onion and celery in butter. Add the sweet potatoes, zucchini and broccoli; sauté for about 8 minutes, or until just tender. Stir in the stock and simmer for about 10 minutes. Add the potatoes and season to taste. Cook for about 15 minutes and add the grilled wild turkey meat. Stir in the cream and simmer until bubbly. Check for seasoning and serve hot. Note: I use my Holland Legacy Grill for grilling my turkey breast. It takes about 35 minutes, lid closed, turning once at 350 degrees. Other grills may vary in time. Always season meat before grilling.

Excerpt from:

The Everything Wild Game Cookbook

Rick Black's Wild Game Chilies, Soups & Stews: Over 250 recipes using small game, big game, game birds, seafood and exotics.

Author: Rick Black


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