Creamy Smoked Turkey Black-Eyed Pea Stew

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

1. 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

2. 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

3. 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

4. Dice the Vegetables

   Dice onion, bell pepper, jalapeño (seeded), and celery into roughly ½‑inch cubes. Mince the garlic separately.

   Time: PT10M

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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