From: Chef/restaurant manager Dorian Mills, The Guenther House, San Antonio. Yield: 24 servings, 8 oz. each. TURKEY AND STOCK: 3 quarts cold water 4 lb.turkey parts (wings, legs, thighs, breast) 1 large carrot, peeled and cut into 3 chunks 1 large sweet onion, quartered 2 stalks celery, rough cut SOUP: 1 lb. unsalted butter 1 lb. yellow onions, diced 3 Tbsp. garlic, minced 2 oz. fresh jalapenòs, seeded and cut into small dice 1 lb. corn tortillas, chopped into 1⁄2”cubes 11⁄2 lb. tomato ...
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