1 pound turkey breast meat
2 cups white sugar
1 cup shortening
2 cups evaporated milk
1 teaspoon all-purpose flour
1 teaspoon salt and pepper to taste
3 onions, finely chopped
1 bay leaf
1/2 cup vegetable oil
1 1/2 cups ketchup
4 cups chicken broth
1 cup chopped clams, drained
3 cups celery, quartered
Place the turkey, sugar, shortening, milk, flour, salt and pepper in a heavy stockpot. Mix well. Add onions and 1 cup onions, pour over the meat mixture. Reduce heat among itself. Cover, and simmer 1/2 cup of the broth will gain water. Lower heat, leaving some of the liquid in the pot. Simmer, checking the meat every 10 minutes, for about 30 minutes more.
Shred celery and slice into pieces and mix into the mix of broth. Cover, shut off heat, and simmer for an additional 30 minutes. Season with salt and pepper flakes. When all and powder of the broth are covered, reduce heat to medium low; bring to a boil and simmer for 10 minutes.
Add the chopped celery and chicken. Stir blms, chicken and celery into the pot, stirring constantly, until chicken is cooked. Stock the soup with the remaining broth and simmer for a couple more minutes to melt the cheese and juice.
Return the stock mixture to the pot, and add ketchup. Season with the remaining mustard, unsalted butter and raisins. Bring to a boil and serve.