Smoked Turkey and Wild Rice Soup with Dried Cherries

By Mark Martin
Culinary Setting
Meal Type
Soup, Stew, Chili
Cooking Style
Smoked Turkey, Turkey Bacon, Turkey Broth
Dish Type
Soup, Stew, Chili


1 c turkey bacon, diced

1/4 c olive oil

4 c yellow onion, diced

4 tbsp garlic, minced

1/2 c yellow bell pepper, seeded and diced

1/2 c red bell pepper, seeded and diced

1 c celery, diced (no leaves)

1 c carrot, peeled and diced

1/2 c molasses

3 tbsp cracked black pepper

1 tbsp juniper berries, crushed

2 c dried tart cherries

2 c Madeira

8 c smoked turkey, medium dice

2 1/2 gallons turkey stock

4 c wild rice, cooked


In a 4 gallon stockpot, render bacon with olive oil.

When bacon is cooked, remove and reserve.

Add onions, garlic, peppers, celery, carrots, molasses, black pepper, juniper berries and cherries.

Cook until molasses has formed a thick glaze over all vegetables.

Deglaze with Madeira.

Stir in diced turkey and reserved bacon.

Add turkey stock.

Simmer for at least one hour.

Thirty minutes before service, add cooked rice.

Adjust seasonings, if required.

Nutrition Facts

Total Calories 240

Calories from Fat 50

Total Fat 6 g

% Daily Total Fat 9

Saturated Fat 1 g

% Daily Saturated Fat 5

Cholesterol 35 g

% Daily Cholesterol 12

Sodium 2040 mg

% Daily Sodium 85

Total Carbohydrates 30 g

% Daily Total Carbohydrates 10

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 8 g

Protein 15 g

% Daily Protein 25

% Daily Vitamin C 25

% Daily Calcium 4

% Daily Iron 10