Recently, I submitted a recipe for a contest that was being ran by Karen Lee, the editor of Turkey Country magazine — the OFFICIAL publication of the National Wild Turkey Federation (NWTF). Needless to say, I was shocked to learn that I had won. I never win anything. I was so excited to get the email from Karen declaring me as the winner because my submitted recipe merely sounded tasty.
Karen is working her little tail off organizing all the recipes for this cookbook. I cannot wait to get it and try every recipe that’s inside! Because I can’t wait for you all to get the cookbook either, I wanted to go ahead and share my submitted recipe to all ya’ll (sorry, my inner Paula Deen just came out). This recipe is for a DELICIOUS potato soup with a little added gobble – baked turkey. It’s SOOOO good!
Now, you might be thinkin’ that this is something that can only be eaten in the fall when there’s still a little bit of a nip in the air, but I promise you that this soup is so delicious, you’ll want to eat it all year round!
You ready for the recipe? Ok…here ya go! Sorry I don’t have any picks of the finished product. It was eaten too quickly by my official taste tester — my boyfriend. 🙂
Aunt Bubba’s Baked Turkey and Potato Soup
10 oz turkey breast, baked and cut into ½ inch cubes
8 bacon strips, cooked, diced (I love bacon, so I always add extra)
4-6 red potatoes, unpeeled, cut into ½ inch cubes
1 medium white onion, chopped
3 celery ribs, chopped
1 cup baby carrots, sliced
1 pint half-and-half (they do make this in Fat Free)
1 cup milk (I used 1%)
2 cans (10-¾ oz each) cream of celery soup, undiluted (available in a reduced fat can)
2 Tablespoons dried parsley flakes
1 teaspoon of Worcestershire sauce
2 teaspoons of seasoning salt, divided
½ teaspoon of white pepper
¼ cup all-purpose flour
½ cup cheddar cheese to garnish
- Using your recently harvested Tom (or turkey from your grocer’s meat counter – GASP!), take the uncut breast meat and sprinkle 1 teaspoon of the seasoning salt over the breast and bake until the internal temperature reaches at least 165° F.
- While the turkey is baking, take a large pot and cook the bacon until crisp. Once the bacon is done, set aside to cool but leave two tablespoons of the grease in the pot.
- In the grease, sauté the chopped onion and celery until it’s tender, then stir in the flour.
- Slowly add the half-and-half, then the milk. Next add the potatoes, soup, parsley, Worcestershire sauce, seasoning salt and white pepper. Cover and simmer on low heat for 20 minutes or until potatoes are tender.
- While the above mixture is cooking, cube your turkey breast and dice your bacon.
- Add carrots, turkey and bacon. Cover again and simmer for another 20 minutes or until all the vegetables are tender.
- Garnish with shredded cheddar.
My candle is in the mail. I can’t wait to burn it!
P.S. I’m Aunt Bubba.