Ground turkey is available most weeks and as are turnips of late. Here’s a recipe for Bacon-Turkey Soup which uses both:
1/3 cup butter
1 pound ground turkey
3/4 cup sliced or diced onions
10 strips of bacon cut into 1/2 inch pieces
1 Tbsp fennel seeds
1 3/4 cups chicken or turkey broth
3 medium turnips, cubed
1/4 cup white cooking wine or white grape juice
1 Tbsp. prepared yellow mustard
4 sprigs fresh thyme or 2 tsp. dried
1/2 cup full fat coconut milk
2 Tbsp. apple cider vinegar
2 Tbsp. unflavored gelatin
Heat butter (or lard) in a large saucepan over medium heat. Once melted, add the bacon and turkey and cook, breaking into pieces as it browns. Add onions and fennel and cook for another 1 to 2 minutes until aromatic.
Add the broth, turnips, wine, mustard and thyme. Cover and bring to a boil. Turn heat down and simmer mixture until meat and turnips are tender, 1/2 hour or more.
Remove the thyme sprigs (if using) and add the coconut milk vinegar and gelatin. Simmer for another 10 minutes. Enjoy!
Enjoy the unseasonably warm weather!
’til next time,