Turkey Stew

• 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

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.

turkey, potatoes, onions, tomato juice, creamstyle, worcestershire sauce, fatback, butter, tomato paste, vinegar, salt, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271658 (may not work)