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.

Tarragon Turkey

Serves 12

• 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

1. Place the onions, carrots, mushrooms and carrots in the bottom of a large slow cooker.
2. Place the turkey on top of the vegetables.
3. Add in the chicken broth and the pepper and tarragon.
4. Cover and cook on low for 8 hours
5. Take out the turkey and take off the skin and bones.  Shred the meat.
6. 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
7. Add the meat back to the slow cooker.
8. Add the broccoli and cook for another 30 minutes.
9. 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.
10. Serve

Stats

• 269 calories
• 7g fat
• 106mg cholesterol
• 204mg sodium
• 1021mg potassium
• 23g carbohydrate
• 30g protein
• 270% vitamin A
• 190% vitamin C
• 17% calcium
• 23% iron