From: Corporate Executive Chef Oona Settembre of Dave and Buster's, Dallas. Yield: 6.5 gallons.
15 lb. smoked turkey drumsticks, or 10 lb. smoked turkey thighs
4 1/2 gallons water
3 sticks celery, rinsed
1 cup onions, diced
1/4 bunch parsley, rinsed
2 Tbsp. cumin seeds
3 bay leaves
2 Tbsp. black peppercorns
3 Tbsp. salt
5 lb. sweet potatoes, peeled and 3/8" dice
1 1/2 quarts onions, peeled, 3/8" dice
2 lb. poblano peppers, seeded and 3/8" dice
5 lb. frozen diced red potatoes
3 quarts Roma tomatoes, diced
3 quarts corn niblets
1 #10 can cooked black beans, rinsed and drained
3 cups salsa verde
3/4 cup turkey base
1/4 cup blackened seasoning
2 Tbsp. liquid smoke
3 cups barbecue sauce
1 lb. unsalted butter
1/3 cup garlic, minced
1 quart all-purpose flour
as needed, sour cream, thinned
as needed, scallions, thinsliced
For stock: Place turkey drumsticks, water, celery, carrots, onions, parsley, cumin, bay leaves, peppercorns and salt into large soup kettle and bring to a boil.
Skim scum from surface, lower heat to a simmer, cover kettle and simmer for 1 hour. Strain through a china cap, reserving both stock and turkey drumsticks, but discarding vegetables and herbs. Return stock to kettle.
For turkey: Remove meat from drumsticks. Discard skin and bones; chop into 1/4" dice; reserve.
For vegetables: Bring turkey broth to boil. Add sweet potatoes, onions and poblanos. Return to a boil, reduce heat and simmer for 7 minutes. Stir in potatoes, tomatoes, corn, black beans, salsa verde, turkey base, blackened seasoning, liquid smoke and barbecue sauce. Stir in reserved turkey; return soup to simmer.
For roux: In skillet, melt butter, add garlic and sautè for 2 minutes until softened, but not brown. Stir in flour and continue to cook for 3 minutes to make roux. Whisk into soup, and cook soup over low heat, stirring for 2-3 minutes.
For service: Garnish each serving with swirl of thinned sour cream and sliced scallions.
Photo Credit: National Turkey Federation