Make the Stock
Pre-heat oven to 425 degrees. Roast the chicken in a pan until well browned (25-30 minutes) and set aside
Combine water and kelp in a large stock pot. Bring to a simmer over high heat. Turn off the heat and let the kombu steep for 10 minutes.
Remove the kombu, and add the chicken and mushrooms. Stir in the pot and bring to a simmer.
Simmer the broth at the lowest possible setting your stove allows for about an hour. The chicken should be very tender and basically about ready to fall off the bone. Remove the chicken and mushrooms with a spider or slotted spoon.
Add the smoked turkey, carrots, onions, scallions, garlic, and ginger to the pot and simmer uncovered for as much time as you have, but at least an hour and up to a day. Youâ€™ll need to occasionally skim off the fat and scum that accumulates on the surface. For the last 45 minutes of cooking add the soy sauce. Strain the broth. Pour the broth through a fine-mesh strainer into a large bowl; discard the solids. Cool the broth to room temperature, then cover and refrigerate overnight. Before using, skim any additional fat/scum off the surface.
Finish the broth by seasoning with the tare. Use as much or as little as you prefer.
Make the Red Pepper Gravy
Heat sauce pan over medium heat. Add red onions and red peppers and saute 2-3 minutes. Add the white wine and cook for another 3-4 minutes deglazing the pan with a wooden spoon to scrape up the brown bits..
Reduce heat and add the red pepper sauce and cream. Simmer for 10 minutes.
Make the Grits
Mix the grits, stock, salt, cheese, and butter in sauce pan
Bring to boil over medium heat
Reduce heat to low, cover and simmer 10-15 minutes; cook longer for extra creamy grits
After about 4-5 minutes add the cream and begin stirring and stir as often as needed afterwards.
Add more liquid if you need to thin
Serve in bowls topped with shrimp, red pepper gravy, and fresh parsley.
Feel free to make a much more simple streamline stock or use commercial chicken stock. When I'm low on time I just add smoked turkey bones to a commercial chicken stock and let it simmer.
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