Cajun Turkey Soup
Number of Servings: 20
- 2 pounds turkey, picked from carcass
- 3 quarts water
- 8 peppercorns
- 1 bay leaf
- or1 teaspoon thyme
- 6 whole cloves
- 1 tablespoon parsley
- 1 onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 2 teaspoons Joe’s Stuff, or other cajun seasoning
- 1 teaspoon Accent or MSG (optional)
- 2 teaspoons Season-All seasoning
- 1/2 teaspoon black pepper, coarse ground
- 1 cup turkey broth, from pan drippings
- 3 potato, diced
- 1/2 teaspoon sage
- 2 cloves garlic
- Cooking Directions
- Flush beans and expel any flotsam and jetsam.
- Spot beans, onion, pepper, celery, garlic, chicken stock, water, and turkey a 6 quart moderate cooker.
- Cook on high 5-7 hours or until beans are delicate.
- Include flavoring bundle, frankfurter and tomatoes.
- Cook for an extra 30 minutes.
- Present with cornbread.
- No drenching is required for this formula. On the off chance that you do drench your beans, lessen water by 1 container and check for doneness at 4-6 hours.
- Include ACIDIC INGREDIENTS, (for example, canned tomatoes or lemon juice) after the beans have mollified. (These fixings can some of the time meddle with the rehydration procedure).
- SALT can likewise meddle with rehydration so it is best included after the beans have relaxed.
- SMOKED TURKEY adds stunning flavor to this formula.
- Include TOMATOES WITH CHILIS for an additional kick in the event that you like zest.
- Any sort of SMOKED SAUSAGE functions admirably. Broiling your frankfurter before adding to the soup includes extraordinary flavor.