Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 12-05-2014, 02:54 PM   #1
Take a breath!

akoda's Avatar
Join Date: 07-22-13
Location: Old Church, Virginia
Default Smoked Turkey Stew?

I still have some turkey leftover in the freezer and was pondering making a soup/stew out of it. Thinking onions, celery, celeriac (instead of potatoes), herbs, turkey

Anyone done one already and have a recipe of something similar?
Shirley Fab 24x70 trailer
22.5 WSM with Guru
2 Weber performers
1984 Weber 22
Weber 18
Smokey Joe
Weber Genesis Gasser
Superfast Red Thermopen

Old Church, Va
akoda is offline   Reply With Quote

Old 12-05-2014, 03:58 PM   #2
Knows what a fatty is.
Join Date: 09-30-14
Location: Louisville, KY

I did a turkey & dumpling with our left overs. Pulled and cubed the remaining meat and made a stock with the rest of the carcass, some left over celery stalks and onions. Skimmed the fat and added a bag of frozen corn and frozen peas, along with the turkey meat that I pulled from the carcass. Seasoned to taste and dropped in some Bisquik dumplings once it hit a boil again.

First time in years we haven't thrown out turkey.
Gregg - 22.5 OTS - UDS
mcgreggor57 is offline   Reply With Quote

Old 12-05-2014, 04:13 PM   #3
Smoke Dawg
Babbling Farker

Smoke Dawg's Avatar
Join Date: 06-22-13
Location: Oly

+1 on the dumplings!
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
IMBAS Certified Moink Baller
Smoke Dawg is offline   Reply With Quote

Old 12-05-2014, 10:58 PM   #4
KC Transplant
Full Fledged Farker

Join Date: 10-14-13
Location: Grand Junction, CO

I sautee the usual onion, carrot and celery then throw in the carcass and water to make a stock for about 30 minutes. Then remove and pick clean the carcass add extra meat, a couple cans of diced tomatoes, kidney beans and spinach. Then throw in a bag of frozen tortellini at the end. I'd tell you what I season it with, but I usually wing it. S&P, garlic, cumin, probably some italian seasoning. My brother in law fried the turkey this year and I threw the carcass on the smoker while I had it going for about half an hour and it made a huge difference.
UDS, 22" Weber kettle, Mini WSM, Charbroil gasser and Reverse Flow build in progress
KC Transplant is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:10 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts