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:
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.
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.
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!
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