4 slices bacon
4 cups diced celery
6 cups beef broth
3 stalks celery, halved
1 1/2 pounds shell mushrooms (cut into cross-seasons)
2 teaspoons garlic powder
1 apple, cored
1 onion, diced
1 (.3 ounce) envelope taco seasoning mix
1 1/2 cups cooked exotica
1 quart cooked water
1/2 cup chili powder (optional)
Place bacon in a small, medium skillet over medium heat. Cook until crisp; remove bacon and place in a large resealable plastic bag.
Stir celery, beef broth, celery, mushrooms, garlic powder, apple and onion into skillet. Stir until all vegetables are evenly coated. Bring to a boil. Cook, stirring constantly, until vegetables have been tender (5 to 6 minutes). Reduce the heat, and simmer 20 to 40 minutes, stirring occasionally./Grill bird, celery and mushrooms until aromatic (discard leftover meat). Return bird, celery and mushroom mixture to skillet and pour meat into skillet and onion and celery mixture over everything. Cook, stirring occasionally, for about 20 to 25 minutes.
Serve over warm bowls when serving hot or cold. Creamed corn may be poached depending on taste.