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Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

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Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

amanda

Equipment

  • - Smoker (for smoking turkey and bacon with precise temperature control)

  • - Dutch Oven (suitable for slow-cooking chowder, even heat distribution)

  • - Food Processor (efficient cranberry chopping and crouton breadcrumbs making)

  • - Immersion Blender (KitchenAid Mixer, for smooth pureeing without bowl transfer)

  • - Silicone Baking Mat (useful if baking pumpernickel at home)

  • - Large Pot with Lid (essential for chowder making, recommended large capacity)

  • - Measuring Cups & Spoons Set (necessary for precise ingredient measurements)

  • - Tongs and Skimmer (for handling smoked items and skimming fat from chowder)

  • - Mixing Bowls (glass or stainless steel, multi-purpose use)

Ingredients

  • 2 tablespoons vegetable oil

  • 4 smoked turkey drumsticks (4 to 4 1/2 pounds total)

  • 2 cups chopped applewood-smoked bacon (about 10 ounces), divided

  • 2 pounds russet potatoes, peeled, diced

  • 5 cups chopped onions

  • 4 cups chopped celery

  • 3 cups chopped carrots

  • 12 large garlic cloves, peeled

  • 2 tablespoons tomato paste

  • 12 cups (or more) low-salt chicken broth

  • Cayenne pepper

  • 24 pearl onions

  • 24 small fresh brussels sprouts

  • Very thin strips of fresh sage

  • Pumpernickel and Cranberry Croutons

Instructions

1

Instruction 1

Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
2

Instruction 2

Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
3

Instruction 3

Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.
4

Instruction 4

Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
5

Instruction 5

Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.
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