(For leftovers after Thanksgiving)
This stew is a delicious comfort food and a great way to use your Thanksgiving turkey leftovers.
- 2 pounds of turkey – dark meat is a delicious, healthy and economical option or you can use breast or a mixture of white and dark meat (use turkey bones if you just want to make a bone and vegetable broth – see directions below)
- ½ Cup diced red onion
- 1 Cup leeks, thinly sliced
- 4 Cloves garlic, minced
- 1 Cup bok choy, thinly sliced
- 3 Cups fresh broccoli
- 1 tablespoon thyme
- 2 teaspoons basil
- 1/3 teaspoon cardamom powder
- 1 teaspoon dill
- 1 tablespoon ghee
- 2 teaspoons Sarah’s Sea Salt, Tuscan Blend (This is a blend of sea salt and Italian herbs, tomato flecks, lemon peel and rosemary. You can get this online or in gourmet food stores. If you do not have this delicious mixture on hand, use a blend of sea salt with some or all of these spices for the same affect. You could also just use sea salt.).
- 3 Cups water
- In a skillet, sauté onion, leek, garlic and spices in ghee until onions are translucent (about 5 minutes).
- Add 1 cup of water to the skillet.
- Add turkey into the skillet, cover and simmer lightly for 15 minutes, until outside of turkey is browned. This creates a concentrated soup stock effect.
- While turkey and spices are simmering, bring 2 cups of water to a boil in a stockpot. Add broccoli and bok choy to the water and reduce heat to a simmer.
- Add turkey and spice mixture to the stock pot of broccoli and bok choy. Continue to simmer for 15 – 20 minutes, until turkey is fully cooked.
- Add Sarah’s Sea Salt about 5 minutes after adding the turkey and spice mixture into the broccoli and bok choy.
- Serve warm in big soup bowls.
- For brilliant color – add 1 cup sliced carrots and/or 1 cup sliced red cabbage to the broccoli and bok choy.
- You can make this into a kind of bone broth by using just turkey bones with a little meat on them, instead of the turkey. This will make a nice, easy to digest and flavorful turkey and vegetable soup.
- For those who are not food combining, this meal would be delicious with red-skinned potatoes (about a cup of diced potatoes). However, from a food combining perspective, you would want to avoid combining a starchy vegetable (or any starch, like grains) with an animal protein meal.
Most of these recipes can be prepared 2–3 days before serving to make your kitchen time easier and give you more time to connect with friends and family on Thanksgiving day. Remember to ask your loved ones to pitch in and your guests to bring one of these side dishes! View the Complete Thanksgiving Menu…
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