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
- 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
- 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
- Take out the turkey legs and bones, and shred the meat. Add the meat back to the soup.
- Add in the beans and spinach. Stir until the spinach is wilted. Serve.
- 4 cups chopped fresh spinach