As I have done in years past, I take the dark meat from a whole turkey and make it into a stew. Usually I cook the breast portion for Thanksgiving. This year, I didn’t get the chance because I was too busy. However, I did find a low sodium whole turkey that I am cooking the breast meat for food prep and making the dark meat into a stew. The turkey I am using is the Jennie-O All Natural Whole Turkey with 80mg of sodium per serving. That’s really good compared to most turkeys that are over 200mg per serving. This year I am doing a Turkey Stew Provencal from My Recipes. You can do this can be done on the stovetop, but I am going to use my Instant Pot instead. That way I don’t need to use ground turkey and broth and can use what I have. What I like about this recipe is it is a dump and cook recipe. This is great when you’ve had enough of cooking for a bit after the big meal.

Here are the original stats:

Here’s what I changed:

• I swapped out the broth and ground turkey for turkey legs to use what I have on hand.
• I am using the Instant Pot to make the cooking go quicker.
• I replaced the canned diced tomatoes and onions with red bell pepper and an onion to increase the vitamin C and lower the sodium.
• I increased the servings from 4 to 10 to lower the calories.

Here are the final stats:

Here is the final recipe

Turkey Stew Provencal

Serves 10

• 3 pounds turkey legs, skin removed
• ½ teaspoon dried herbes de Provence, crushed
• 1 (15-ounce) can low sodium cannellini beans or other white beans, drained
• 2 cups of water
• 1 onion, chopped
• 5 red bell peppers, chopped
• 4 cloves of garlic, minced

1. Add the turkey legs, herbes de Provence, water, onion, garlic, and bell peppers to an Instant Pot.  Set for 24 minutes on high and allow for a natural release
2. Take out the turkey legs and bones, and shred the meat.  Add the meat back to the soup.
3. Add in the beans and spinach.  Stir until the spinach is wilted.  Serve.

• 4 cups chopped fresh spinach