Toddly Man's Big House Black-Eyed Peas

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Todd Kimmell 2

"Hearty. Earthy. Gnarly. Yummy. This is a big recipe and meant to be stirred with joy and shared with many. It is an excuse for you to finally find and patronize an awesome kielbasy maker, and something fun and wonderful to do with the mountains of turkey stock you froze after Thanksgiving. Make this in a really big pot you inherited from your really big family or borrowed from the Quaker Meeting House. Forget someone important to you at Christmas? No problem! Show up with a container of these black-eyed peas for New Year's, and bring a six-pack of dry hard cider!"
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10 h 40 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1536 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with water and soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with fresh water, and drain. Add turkey wings to black-eyed peas.
  2. Set pot over medium heat and pour 14 cups turkey stock into peas; bring to a boil. Stir celery and red pepper flakes into peas; reduce heat to low. Simmer for 30 minutes. Remove turkey wings and set aside; chop turkey meat when cool. Pour 2 cups more turkey stock into peas as needed and stir chopped turkey wing meat, onions, and carrots into mixture. Bring back to a simmer and stir black pepper, salt, and garlic powder (if using) into black-eyed peas. Simmer for 1 1/2 more hours.
  3. Toss diced kielbasa into black-eyed peas, simmer until black-eyed peas and vegetables are tender, about 10 more minutes, and serve.


  • Cook's Notes:
  • Add garlic powder only if you can't find garlicky kielbasy. Simmer kielbasy for about the time it takes to drink 1 bottle of hard cider and invite neighbor in for another bottle of hard cider.
  • Black-eyed peas should still look beany, but should almost be melting into each other. Carrots and onions should be visible but at the melt-in-your-mouth point. Set outside to cool, pour into lots of lidded containers, give away to friends, family, neighbors. Brings good luck for New Year and tastes great. They can serve it over rice or just enjoy it in a huge mug…your job is done!
  • This is a recipe meant to get you to look around for a genuine, old-fashioned kielbasy maker, either close to you or near somewhere where you travel. Our fave, Czerw's, is just off I-95 in Philadelphia, on a non-descript little alley street, where the line goes around the block at Christmas and Easter, and you feel like a character in a Peter Bruegel painting, except Polish rather than Dutch. It is also meant to offer up a yummy alternative to turkey soup as an end to all that stock you dutifully made after Thanksgiving.



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