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:

Turkey Asado

Serve 15

• 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.