Creamy Smoked Turkey Black-Eyed Pea Stew
Creamy Smoked Turkey Black-Eyed Pea Stew is a medium Southern (Soul Food) recipe that serves 6. 260 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 30 min | Cook: 1 hr 29 min | Total: 2 hrs 14 min
Cost: $10.93 total, $1.82 per serving
Ingredients
- 6 cups Turkey Stock (homemade from smoked turkey carcass, chicken stock, and water)
- 1 pound Dried Black‑Eyed Peas (rinsed and sorted, no pre‑soak required)
- 2 cups Smoked Turkey Meat (shredded from smoked turkey carcass; meat should fall off the bone)
- 2 tablespoons Bacon Fat (rendered bacon grease, saved from previous cooking)
- 1 tablespoon Unsalted Butter (softened, adds richness)
- 1 medium Onion (diced about ½‑inch cubes)
- 1 medium Bell Pepper (any color, diced ½‑inch cubes)
- 1 small Jalapeño (seeded and diced; adjust heat to taste)
- 2 stalks Celery Stalks (diced ½‑inch)
- 2 cloves Garlic (minced; added after veggies have sweated)
- 2 teaspoons Creole Seasoning (low‑sodium blend)
- ½ teaspoon Salt (adjust to taste)
- 1 leaf Bay Leaf (added during final simmer)
- to taste Hot Sauce (served on the side)
Instructions
Prepare the Turkey Stock
Place the smoked turkey carcass in a large pot, add enough water to cover, then pour in chicken stock until you have a total of 6 cups of liquid. Bring to a boil, then reduce to a simmer and let it reduce slightly while you prep the other ingredients.
Time: PT15M
Temperature: medium heat
Rinse and Sort the Black‑Eyed Peas
Place the dried peas in a colander, pick out any debris, then rinse under cold running water. Set aside.
Time: PT5M
Shred the Smoked Turkey Meat
Remove the meat from the carcass; it should fall off the bone easily. Shred into bite‑size pieces and set aside.
Time: PT5M
Dice the Vegetables
Dice onion, bell pepper, jalapeño (seeded), and celery into roughly ½‑inch cubes. Mince the garlic separately.
Time: PT10M
Sweat the Veggies in Bacon Fat and Butter
Add 2 tbsp bacon fat and 1 tbsp butter to the hot pot. Once melted, add the diced onion, bell pepper, jalapeño, and celery. Cook over medium heat, stirring occasionally, until the vegetables are fragrant and just beginning to soften (about 3‑4 minutes).
Time: PT4M
Temperature: medium heat
Add Garlic and Seasonings
Stir in the minced garlic, 2 tsp Creole seasoning, and ½ tsp salt. Cook for another 1 minute, just until the garlic becomes aromatic.
Time: PT1M
Temperature: medium heat
Combine Stock, Turkey, and Peas
Pour the prepared 6‑cup turkey stock into the pot. Add the shredded smoked turkey and the rinsed black‑eyed peas. Stir to combine.
Time: PT5M
Temperature: medium heat
Simmer the Stew
Bring the mixture to a rolling boil, then reduce to a gentle simmer. Cover partially with a lid and let it cook for 1 hour to 1 hour 10 minutes, stirring occasionally, until the peas are very tender.
Time: PT70M
Temperature: simmer
Mash a Portion of the Peas
Using a heat‑proof glass bowl, scoop out about 1 cup of the cooked peas and mash them with a fork or potato masher until smooth.
Time: PT5M
Thicken the Stew
Stir the mashed peas back into the pot. Add the bay leaf. Continue to simmer uncovered for another 5‑7 minutes, allowing the stew to thicken to your desired consistency.
Time: PT7M
Temperature: simmer
Finish and Serve
Remove the bay leaf. Ladle the creamy stew into bowls and serve hot with your favorite hot sauce on the side.
Time: PT2M
Nutrition Facts
- Calories
- 260
- Protein
- 16 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 7 g
Dietary info: Gluten‑Free, Low‑Sodium (if low‑sodium Creole seasoning is used), Paleo‑Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Turkey Stock: Low‑sodium chicken broth, Vegetable broth
- Instead of Dried Black‑Eyed Peas: Canned black‑eyed peas (drained)
- Instead of Smoked Turkey Meat: Rotisserie chicken, Smoked chicken
- Instead of Bacon Fat: Olive oil, vegetable oil
- Instead of Unsalted Butter: Margarine, ghee
- Instead of Onion: Leek, shallot
- Instead of Bell Pepper: poblano pepper, red pepper
- Instead of Jalapeño: serrano pepper, green chili
- Instead of Celery Stalks: carrot, fennel
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Creole Seasoning: Cajun seasoning, Old Bay
- Instead of Salt: sea salt, kosher salt
- Instead of Bay Leaf: thyme, oregano
- Instead of Hot Sauce: Cayenne pepper, Tabasco
Equipment Needed
- Large Dutch Oven or Heavy‑Bottom Pot (4‑qt)
- Wooden Spoon or Heat‑Resistant Spatula
- Chef’s Knife
- Cutting Board
- Colander
- Measuring Cups
- Measuring Spoons
- Heat‑Proof Glass Bowl (e.g., Pyrex) (optional)
Critical Steps — Do Not Skip
- Sweating the vegetables without over‑cooking them.
- Adding garlic after the veggies have sweated to avoid burning.
- Mashing a portion of the peas for thickening rather than using a blender.
- Simmering the stew long enough for the peas to become fully tender.
Chef Tips from the Video
- Using smoked turkey carcass gives the stew a deep, authentic Southern flavor.
- Low‑sodium Creole seasoning lets you control the salt level while still delivering bold spice.
- Mashing only a cup of peas keeps some whole peas for texture contrast.
- Finish with a pat of butter for extra silkiness.
Troubleshooting
Peas are still firm after the simmer time.
Continue simmering, adding a little more stock if needed, until peas reach the desired tenderness (usually another 15‑20 minutes).
Stew is too watery.
Remove the lid and simmer uncovered for additional 5‑10 minutes, or mash a larger portion of peas to naturally thicken.
Vegetables are mushy.
Next time, dice them slightly larger and sweat for a shorter time before adding stock.
Burnt garlic flavor.
Add garlic after the veggies have sweated and cook only 1 minute; if it starts to brown, remove from heat immediately.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the turkey stock a day ahead and refrigerate; it deepens flavor.
- The stew reheats beautifully; add a splash of broth when reheating to loosen.
Frequently Asked Questions
What is the cultural significance and history of Creamy Smoked Turkey Black-Eyed Pea Stew in Southern soul‑food cuisine?
Black‑eyed peas and smoked meats have long been staples of Southern soul‑food, especially on New Year's Day for good luck. The combination of smoked turkey, bacon fat, and Creole spices reflects the African‑American culinary tradition of turning humble pantry items into comforting, flavorful dishes.
What are the traditional regional variations of black‑eyed pea stew in Southern cuisine?
In the Deep South, black‑eyed peas are often cooked with ham hocks or pork shoulder, while in coastal Louisiana Creole versions add bell peppers, onions, celery (the "holy trinity") and hot sauce. Some families sweeten the stew with a touch of sugar or add collard greens for extra nutrition.
How is Creamy Smoked Turkey Black‑Eyed Pea Stew traditionally served in Southern households?
It is typically served hot as a main dish, accompanied by cornbread, rice, or collard greens. A dash of hot sauce on the side is common, and leftovers are often reheated for lunch the next day.
What occasions or celebrations is Creamy Smoked Turkey Black‑Eyed Pea Stew traditionally associated with in Southern culture?
The stew is a classic New Year's Day dish for luck, but it also appears at family gatherings, church potlucks, and holiday meals where smoked meats are on the table.
What authentic traditional ingredients are essential for Creamy Smoked Turkey Black‑Eyed Pea Stew versus acceptable substitutes?
Traditional ingredients include smoked turkey or ham hocks, bacon fat, black‑eyed peas, the holy trinity (onion, bell pepper, celery), and Creole seasoning. Substitutes can be smoked chicken, olive oil for bacon fat, or canned peas if fresh dried peas are unavailable.
What other Southern dishes pair well with Creamy Smoked Turkey Black‑Eyed Pea Stew?
Serve it alongside buttery cornbread, cheesy grits, collard greens, or a simple cucumber salad. A side of fried catfish or hush puppies also makes a hearty Southern spread.
What are the most common mistakes to avoid when making Creamy Smoked Turkey Black‑Eyed Pea Stew?
Common errors include over‑cooking the vegetables until they turn mushy, burning the garlic, not simmering the peas long enough, and forgetting to mash a portion of the peas for creaminess. Also, adding too much liquid early can result in a watery stew.
Why does this Creamy Smoked Turkey Black‑Eyed Pea Stew recipe use bacon fat and butter instead of just oil?
Bacon fat provides a smoky, savory depth that oil lacks, while butter adds richness and helps emulsify the broth into a creamy texture. The combination is a hallmark of Southern comfort cooking.
Can I make Creamy Smoked Turkey Black‑Eyed Pea Stew ahead of time and how should I store it?
Yes, the stew improves after a few hours in the refrigerator as flavors meld. Cool it quickly, store in an airtight container, and refrigerate for up to 4 days. Reheat gently on the stove, adding a splash of broth if it has thickened too much.
What texture and appearance should I look for when making Creamy Smoked Turkey Black‑Eyed Pea Stew?
The peas should be very tender but still hold their shape, with a few whole peas for texture. The broth should be thick enough to coat a spoon, glossy, and a deep amber color from the smoked turkey and Creole spices.
How do I know when Creamy Smoked Turkey Black‑Eyed Pea Stew is done cooking?
Taste a pea; it should be soft with no gritty center. The stew should have reduced to a creamy consistency, and the turkey should be falling apart easily. If the liquid is still abundant, continue simmering uncovered.
What does the YouTube channel Smokin' & Grillin with AB specialize in?
The YouTube channel Smokin' & Grillin with AB focuses on Southern barbecue, smoked meats, and comfort‑food recipes that blend traditional techniques with modern twists, often emphasizing flavor‑building steps like using rendered fats and homemade stocks.
How does the YouTube channel Smokin' & Grillin with AB's approach to Southern cooking differ from other Southern cooking channels?
Smokin' & Grillin with AB emphasizes the use of smoked proteins, homemade broths, and step‑by‑step flavor layering, whereas many other channels rely more on shortcuts or pre‑made sauces. AB also shares personal anecdotes and pro‑tips that highlight the cultural roots of each dish.
What other Southern recipes is the YouTube channel Smokin' & Grillin with AB known for?
AB is known for recipes such as Smoked Brisket Chili, Classic Southern Cornbread Muffins, Cajun Jambalaya, and Sweet Potato Casserole, all featuring the channel’s signature smoked‑meat focus and hearty flavor profiles.
Last updated: August 25, 2026
