Smoked Turkey with Wild Rice

4.7(12)

by Food Network·published 2015-06-07

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Main Dish

Servings

Forty eight 16-ounce servings

Total time

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Calories / serving

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Ingredients (12)

serves

1 whole smoked turkeysmoked-turkey
6 ounces chicken basechicken-base
4 ounces liquid smokeliquid-smoke
8 red peppersbell-pepper
4 ribs celerycelery
2 carrotscarrot
2 onionsonion
1 pound wild ricewild-rice
1 1/2 pounds butterbutter
3 1/2 cups all-purpose flourflour
1 teaspoon white pepper groundpepper
12 cups half-and-half

Instructions (5 steps)

01For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
02For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
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04To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.

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Not rich — missing servings, total time, or calories.