smoked turkey Archives

Lentil Soup with Smoked Turkey

I love smoked turkey wings. They have an incredible flavor (and they smell so insanely good too). You can smoke your own, or grab a pack or two of already-smoked wings from your grocery store. In ours, the smoked turkey wings can be found near the smoked hocks in the meat department. The smoked turkey adds just the right something to this Lentil soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness!

I made an extra big batch of this lentil soup with smoked turkey and froze some in single serve containers. It’s the perfect winter-time lunch.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my smoked turkey and file gumbo pot pie.

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5 from 1 vote

Lentil Soup with Smoked Turkey

The smoked turkey adds just the right something to this Lentil soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness!

Course Main

Cuisine American

Keyword smoked, soup, turkey

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 290kcal

Author Based on a recipe from Food and Wine magazine

Ingredients

1 tablespoon olive oil
2 ribs celery chopped
2 carrots peeled, chopped
1 medium onion chopped
3 cloves garlic minced
1 16 ounce petite diced tomatoes
1 bay leaf
1 cup lentils
¾ pound smoked turkey wing the entire thing, not cut up or skin removed
4 small red potatoes peeled, sliced 1/4″ thick
¼ cup parsley chopped
kosher salt
ground black pepper
Parmesan cheese freshly grated, optional, for serving

Instructions

Heat the oil in a large pot over medium high heat.
Add the celery, carrots and onion and cook until starting to soften, about 5 minutes.
Add the garlic and cook another minute.
Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water.
Bring to a boil, then reduce to a simmer and cover. Let simmer for about an hour, until the lentils are tender.
Add the potatoes and continue simmering until tender, about 10 minutes.
Remove the turkey wing from the pot. Let cool until you can handle it, then remove the meat from the bones and shred or chop slightly. Return the meat to the pot.
Stir in parsley and salt and pepper to taste.
Serve with grated Parmesan for sprinkling if desired.

Nutrition

Nutritional values are approximate.

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Smoked Turkey and File Gumbo Pot Pie

I’m a huge fan of gumbo. Taking the time to make a great roux really pays off with fantastic flavor. It’s my go-to comfort food during cooler times. Not that a good stew isn’t great when it’s cold out, but a gumbo is what a stew wants to grow up to be. This smoked turkey and file gumbo pot pie turns gumbo into a all-in-one-dish pot pie. The biscuits were crazy good. In fact, I was quite proud of myself. They came out great. Usually anything I bake from scratch is uh… er…well, let’s just say you don’t see many pictures of anything I’ve baked on this site.

I found smoked turkey wings in the meat case at our grocery store near the hams and smoked ham hocks. Smoked turkey legs also work in this smoked turkey and file gumbo pot pie.

I like to use my good ole trusty Dutch oven to make the gumbo and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my lentil soup with smoked turkey or my Creole-style bean soup.

Print Pin

5 from 1 vote

Smoked Turkey and File Gumbo Pot Pie

This smoked turkey and file gumbo pot pie turns gumbo into a all-in-one-dish pot pie. The biscuits were crazy good.

Course Main

Cuisine Cajun

Keyword gumbo, pot pie, smoked, turkey

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 822kcal

Author Based on a recipe from Vince Camillo

Ingredients

For the biscuit rounds

2 cups all-purpose flour plus a bit more for flouring
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons unsalted butter cold, sliced
1 teaspoon lemon zest
¾ cup milk plus more for brushing

For the smoked turkey and file gumbo

6 tablespoons vegetable oil
½ cup all-purpose flour
2 stalks celery chopped
1 medium onion chopped
1 green bell pepper chopped
3 cups chicken stock I used turkey stock
3 cups dark turkey meat diced, smoked. I used smoked turkey wing meat
2 teaspoons Cajun seasoning
2 bay leaves
1 ½ teaspoons gumbo file powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ pound shrimp shelled (I used 22-24 count shrimp, and cut them in half)
2 cups rice cooked

Instructions

For the biscuit rounds

Whisk the flour, baking powder, salt and sugar together in a large bowl.
Use your fingers to rub 3 tablespoons of the butter into the flour until the mixture is sandy. Patience is a good thing here.
Use your fingers to work in the remaining 5 tablespoons of butter until it forms pea-size pieces.
Stir the lemon zest into the milk.
Stir the milk into the flour mixture to make a soft dough, mixing with your hands.
Lightly flour a work surface and your hands.
Turn the dough out onto the work surface and form into a 1/2-inch-thick rectangle.
Fold the dough on top of itself and pat into a 1/2-inch-thick circle, like a pizza dough.
Cut out 14 (if you get a few less, that’s okay) biscuit rounds using a 2″ biscuit cutter. Remove cut dough to a tray lined with parchment paper. Cover and refrigerate until ready to use.

For the smoked turkey and file gumbo

Add the vegetable oil to a large Dutch oven over medium heat.
Stir in the flour and cook (making a roux), stirring constantly (don’t stop!), until the mixture thickens to a paste and turns medium brown, about 10 minutes..
Add the celery, onions and bell peppers and cook until softened, 4-5 minutes.
Add the chicken stock, turkey meat, Cajun seasoning and bay leaves.
Bring to a boil then reduce to a simmer. Simmer until the soup thickens slightly, about 30 minutes.
Preheat the oven to 450 degrees F.
Add the file powder, salt, black pepper, cayenne and the oysters (or shrimp) with any reserved liquor. Continue to simmer until the mixture thickens slightly, about 5 minutes.
Divide the rice between 2 6″ cast iron skillets that have been greased lightly.
Divide the gumbo between each skillet.
Top with the biscuit rounds, brushing lightly with milk.
Top with 8 cups of gumbo. Arrange the biscuit rounds on top of the gumbo and brush lightly with milk.
Place skillets in the oven on the top shelf. Put a large baking sheet (or two) beneath them on the lower shelf in case some of the gumbo bubbles over.
Bake 202-5 minutes until the biscuits are golden brown, 20-25 minutes.
Let rest 5 minutes before serving.

Nutrition

Nutritional values are approximate.

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Smoked Turkey Avocado Wraps

The avocado mix I used on these smoked turkey avocado wraps really kicks up an ordinary wrap. The key a good wrap, for me, is a quality cheese and some sort of spicy sandwich spread. Hot mayonnaise or this avocado cilantro mixture work just fine. And fresh, crisp lettuce.

A nice variation on these smoked turkey avocado wraps is to substitute chipotle peppers in adobo for the hot sauce. Just chop a pepper and add it along with a little adobo sauce to the avocado mixture. The smoked jalapenos add a nice smoky flavor, plus of course, a little heat.