Directions

For the broth:

1. Place all the broth ingredients into a large saucepan. Cover with cold water and bring to a boil. Simmer over low heat for 2 hours. Take the thighs out of the pan and remove the bones. Strain the broth and set aside.

For the cream:

1. Heat the oil and butter, then sauté the garlic, onion and celery for about 5-6 minutes. Add 4 cups of turkey broth, the bay leaf and thyme. Add salt and pepper. Bring to a boil then lower the heat to a low simmer for 20 minutes. Once cooked, remove the herbs and add the pulled turkey and cream. Blend until the turkey cream is very smooth.

For garnish:

1. While the turkey cream is cooking, heat the oil and cook the bacon, until crispy. Add the pine nuts and continue cooking for 2 minutes.

Serving:

1. Serve the turkey cream in a bowl and sprinkle with the bacon and pine nut mixture. Top with turkey, fresh thyme, almonds and pomegranate for a truly WOW taste!