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!

Lentil Soup with Smoked Turkey

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.

Also try my smoked turkey and file gumbo pot pie.

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
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 290kcal

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
  • 3/4 pound smoked turkey wing the entire thing, not cut up or skin removed
  • 4 small red potatoes peeled, sliced 1/4″ thick
  • 1/4 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

Calories: 290kcal | Carbohydrates: 42g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 1060mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3699IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 4mg

Nutritional values are approximate.

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.

Smoked Turkey and File Gumbo Pot Pie

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.

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

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
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 7
Calories 822kcal

Ingredients

For the biscuit rounds

For the smoked turkey and file gumbo

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

Calories: 822kcal | Carbohydrates: 85g | Protein: 39g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1181mg | Potassium: 657mg | Fiber: 3g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 17mg | Calcium: 235mg | Iron: 6mg

Nutritional values are approximate.

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.

Smoked Turkey Avocado Wraps

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.

Also try my avocado wraps with spicy mayonnaise.

Smoked Turkey Avocado Wraps

The avocado and cilantro spread really makes these wraps a star.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 256kcal

Ingredients

  • 1/2 large tomato chopped
  • 1/4 cup cilantro chopped
  • 1/2 teaspoon hot sauce or more
  • 1 avocado peeled, pitted, diced
  • 4 large tortillas or wraps
  • 8 slices smoked turkey sandwich meat
  • 4 slices provolone cheese
  • 4 leaves lettuce

Instructions

  • Combine the tomato, cilantro, hot sauce and avocado in a small bowl.
  • Top wraps with sandwich meat, cheese, and lettuce.
  • Divide avocado mixture between wraps. Roll up tightly, cut in half, and serve.

Nutrition

Calories: 256kcal | Carbohydrates: 22g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 420mg | Fiber: 4g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 9mg | Calcium: 188mg | Iron: 2mg

Nutritional values are approximate.