NUTRITION

SERVINGS

INGREDIENTS

0.33 medium turkey leg

0.5 cup cooked navy beans

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

PREPARATION

• 1

  Pat the turkey leg dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the turkey leg on all sides until the skin is golden brown and crispy, then remove and set aside.

• 4

  In the same pot, add the diced onion, carrot, and celery, sautéing for 5 minutes until the vegetables begin to soften.

• 5

  Add the minced garlic and cook for 1 minute until fragrant.

• 6

  Pour in the chicken bone broth, scraping the bottom of the pot to release any browned bits.

• 7

  Stir in the cooked navy beans and place the turkey leg back into the pot along with the rosemary sprig.

• 8

  Bring the liquid to a gentle simmer, then cover and reduce heat to low.

• 9

  Braise for 75 to 90 minutes, or until the turkey meat is very tender and easily pulls away from the bone.

• 10

  Remove the rosemary sprig and serve the turkey leg over a generous portion of the savory beans and broth.