I decided to take a turkey out of the freezer this week. I have two turkeys in my freezer. It was hard to pass up 37 cents a pound around Thanksgiving. Now I need to make space. A turkey takes a lot of space. I am going to start out by deconstructing the turkey. If you are not familiar with how this works, I did a post on that. You can get three meals out of turkey if you deconstruct it. So that’s what I’m doing here. Next I wanted something different for the dark meat. I went on a Filipino direction this time. I love Filipino food! They are a mashup of Asian and Spanish with other cultural influences thrown in. I found this recipe from Lemons and Anchovies called Chicken Asado. She described it as a cacciatore-style chicken. I think it’s that with Asian flare. Soy sauce and tomatoes. Sounds good to me. I’m all over it. A couple of things: I am guessing on the servings. They did not list any, so I’m going with 8. I am also going to replace the tomatoes. I may add a few things to up the vitamin content, but that’s about it. Here are the original stats:
Here’s what I changed:
- I’m swapping out the chicken for the turkey legs.
- I replaced the tomatoes with red bell pepper
- I replaced the tomato sauce with a can of pumpkin puree
- I increased the servings from 8 to 15.
- I added in carrots to boost the vitamin A
- I added celery for bulk
Here are the final stats:
Here is the final recipe:
- 4.5 pounds turkey legs, skin removed
- 14.5 ounces chopped red bell pepper
- 3 carrots, chopped
- 15 ounce can pumpkin puree
- 2 – 3 tablespoons low sodium soy sauce
- 2 teaspoons vinegar or fresh lemon juice
- 1 medium onion or 3 shallots, chopped
- 2 dried bay leaves
- 1 green bell pepper, in bite-size pieces
- 6 potatoes, quartered
- 2 cups water
Add all of the ingredients to a slow cooker and cook on low for 8 hours. Take out the turkey legs and remove the meat from the bones. Add the shredded meat back to the slow cooker. Heat through and serve.