1 1/2 pounds turkey thighs, skin removed
5 cups water to cover (5 to 6 cups)
2 bay leaves
5 peppercorns
3 sprigs parsley
1 stalk celery, cut into 1-inch chunks
1 large red-skinned potato, cut into 1/2-inch cubes
1 large onion, cut in half and quartered
1 large carrot, peeled and cut into 1/2 inch slices
1 14-ounce can tomatoes, drained
1 10-ounce package frozen kernel corn
1 10-ounce package frozen lima beans
1/4 cup dried tart cherries
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon garlic
1/2 teaspoon coarsely ground pepper
1/2 teaspoon oregano
1/8 teaspoon mace
1 cup wild rice, cooked according to package directions
Servings: 6
1. In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery. Cover, reduce heat and simmer for 45 minutes.
2. Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove meat from the bone and cut into large chunks. Discard bones.
3. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender.
4. Stir in cooked wild rice.
5. Serve 2-cup portions in soup bowls with cornbread.
Cuisine: German
5 cups water to cover (5 to 6 cups)
2 bay leaves
5 peppercorns
3 sprigs parsley
1 stalk celery, cut into 1-inch chunks
1 large red-skinned potato, cut into 1/2-inch cubes
1 large onion, cut in half and quartered
1 large carrot, peeled and cut into 1/2 inch slices
1 14-ounce can tomatoes, drained
1 10-ounce package frozen kernel corn
1 10-ounce package frozen lima beans
1/4 cup dried tart cherries
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon garlic
1/2 teaspoon coarsely ground pepper
1/2 teaspoon oregano
1/8 teaspoon mace
1 cup wild rice, cooked according to package directions
Servings: 6
1. In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery. Cover, reduce heat and simmer for 45 minutes.
2. Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove meat from the bone and cut into large chunks. Discard bones.
3. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender.
4. Stir in cooked wild rice.
5. Serve 2-cup portions in soup bowls with cornbread.
Cuisine: German
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