November 06, 2017
Soups/Stews, Pork, Bacon,
Poultry, Turkey, Dairy, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine more
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"What to do with all that leftover turkey? Here's one more great idea... You can sub half & half for the whipping cream if you want to cut the fat a little bit..."
In a large stockpot, warm the oil over medium heat. Add bacon, onion, celery, jalapeno, oregano and sage. Saute until the bacon is cooked through and the vegetables are tender.
Add the wine and continue cooking until liquid is reduced in half, stirring occasionally to make sure the veggies don't burn.
Add chicken stock, corn and turkey. Bring to a boil. Add milk and half & half, and bring back to a boil. Cover and reduce heat to medium low and allow to simmer for one hour, stirring occasionally.
Remove lid and continue simmering for an additional 15 minutes, stirring occasionally. Taste and adjust seasoning to taste.
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