Name: Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons
Yield: Makes 10 main-course servings
Ingredients: 2 tablespoons vegetable oil; 4 smoked turkey drumsticks (4 to 4 1/2 pounds total); 2 cups chopped applewood-smoked bacon (about 10 ounces), divided; 2 pounds russet potatoes, peeled, diced; 5 cups chopped onions; 4 cups chopped celery; 3 cups chopped carrots; 12 large garlic cloves, peeled; 2 tablespoons tomato paste; 12 cups (or more) low-salt chicken broth; Cayenne pepper; 24 pearl onions; 24 small fresh brussels sprouts; Very thin strips of fresh sage; Pumpernickel and Cranberry Croutons

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Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry CroutonsBrian Leatart

Smoked turkey drumsticks can be found in the meat section of most supermarkets. If unavailable, substitute smoked ham hocks.

WHAT TO DRINK: A pale ale with a spicy finish, like Sierra Nevada.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.