Since I did a stew after Thanksgiving with the turkey carcass, I thought I would give you another option for the dark meat you saved from the deconstructed turkey. I found a slow cooker recipe that I could make work for my dark meat turkey. Braising is the best way to cook the dark meat of the turkey. I prefer instead of serving it on the holiday (again unless you have folks that love dark meat), I prefer to make a whole separate meal with it. I believe it’s the best use. BTW – I LOVE dark meat on poultry. It’s inexpensive and has a lot of flavor and is easy to cook. So I’m doing my take on tarragon chicken, using the dark meat from the turkey and adding a few things to make the this dish meet all of your nutritional needs.
- 2 lb carrots, peeled and chopped into 1 inch pieces
- 1/2 lb mushrooms, sliced
- 2 yellow onions, chopped
- 1 medium head of green cabbage
- 6 lbs dark meat, bone in, turkey (2.28 lbs of meat total)
- 2 cup low sodium chicken broth
- 1 lb broccoli, chopped
- 1 lb Brussels sprouts cut in half
- 2 teaspoon dried tarragon
- 1/2 teaspoon pepper
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons cornstarch
- Place the onions, carrots, mushrooms and carrots in the bottom of a large slow cooker.
- Place the turkey on top of the vegetables.
- Add in the chicken broth and the pepper and tarragon.
- Cover and cook on low for 8 hours
- Take out the turkey and take off the skin and bones. Shred the meat.
- Add the two tablespoons of cornstarch to 1/4 cup of water and stir. Add to the broth in the slow cooker. Cook with the lid on for 15 minutes
- Add the meat back to the slow cooker.
- Add the broccoli and cook for another 30 minutes.
- Add the yogurt to a bowl and add a little of the broth to it and stir. Add a little more and stir. Add the contents of the bowl to the slow cooker and stir.
- 269 calories
- 7g fat
- 106mg cholesterol
- 204mg sodium
- 1021mg potassium
- 23g carbohydrate
- 30g protein
- 270% vitamin A
- 190% vitamin C
- 17% calcium
- 23% iron