This week, I’m mostly took a break from working on the house for Thanksgiving preparations.  However, I did want to come up with what to do with the dark meat before the next weekend.  Instead of looking up a recipe, I decided to develop one from some of my favorite fall flavors and a wonderful spice mix called Middle Eastern 7 spice or baharat.  This spice mix is AMAZING.  I use it all the time after I discovered it for another recipe.  This is a recipe for the spice mix I use.  Combine that with cranberries and pumpkin, and you have a well-rounded taste of fall.  The Instant Pot is perfect for this, too.  If you kept the frame from the breast portion, it would be even better.  All the bones provide a wonderfully flavorful broth.

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Here is the recipe:

Bharat and Cranberry Turkey Leg Stew

Serves 12

• 1 tablespoon olive oil
• 2 carrots, chopped
• 4 red bell peppers, chopped
• 15 oz(s), 100% Pure Pumpkin Puree
• 1 cup, dry white wine
• 2 tablespoons, Baharat Seasoning
• 12 ounces, fresh cranberries
• 4 pounds, bone in turkey legs, skin removed
• 1 cup brown rice
• 2 cups water

1. Heat the olive oil in sauté mode.  Add in the carrots and bell pepper and cook until softened.
2. Turn off the heat and add in the rest of the ingredients.
3. Close the lid and set to pressure cook for 30 minutes on high.  Allow for a natural release.
4. Remove the turkey from the bones and shred the meat.
5. Add the meat back into the stew.
6. Serve.