Turkey Stew

Name: Turkey Stew
Ingredients: 20 lb. turkey; 6 lb. potatoes, diced; 6 lb. onions, diced; 2 (46 oz.) cans tomato juice; 2 cans cream-style corn or corn from freezer; 1 (28 oz.) jar French's mustard; 1 (5 oz.) bottle Lea & Perrins Worcestershire sauce; 1 lb. fatback; 1 lb. butter; 4 small cans tomato paste; 1 c. vinegar; salt and pepper to taste; red pepper or Texas Pete to taste

13 ingredients

12 steps

Ingredients

20 lb. turkey
6 lb. potatoes, diced
6 lb. onions, diced
2 (46 oz.) cans tomato juice
2 cans cream-style corn or corn from freezer
1 (28 oz.) jar French's mustard
1 (5 oz.) bottle Lea & Perrins Worcestershire sauce
1 lb. fatback
1 lb. butter
4 small cans tomato paste
1 c. vinegar
salt and pepper to taste
red pepper or Texas Pete to taste

Directions

1

Cook turkey on stove until done.
2

Remove skin and bones and cut in small pieces.
3

Put potatoes, onions, fatback and turkey broth on washpot outside; add water.
4

Cook until potatoes and onions are tender.
5

Add cut-up turkey and tomato juice.
6

Cook until slightly thick.
7

Add corn, vinegar, mustard, Worcestershire sauce, butter and tomato paste.
8

Put in seasonings.
9

Stir constantly.
10

Add pepper and Texas Pete to taste.
11

Makes about 20 quarts.
12

Takes about 1 1/2 hours to finish.