Smoked Turkey Leg Stew with Beans and Cabbage

Servings: 8 | Prep Time: 20 mins | Cook Time: 9 hrs

Ingredients:

1 lb Dry Navy Beans, soaked overnight

1 Yellow Onion, diced

2 Ribs Celery, diced

3 Carrots, diced

5 Garlic Cloves, minced

1 tsp Garlic Powder

1 tsp Onion Powder

1 tbsp Kinder’s Grilled Chicken Seasoning (or preferred poultry seasoning)

1 tbsp Slap Ya Mama Cajun Seasoning (or preferred Cajun seasoning)

1 tsp Black Pepper

2 tbsp Chicken Bouillon + 6 cups Water (or 6 cups chicken broth)

1 Smoked Turkey Leg (2–3 lbs)

5–6 Sprigs Fresh Thyme

1 Sprig Rosemary

2 Bay Leaves

3 Cups Chopped Cabbage

Salt, to taste

Instructions:

Soak beans overnight, then drain and rinse.

Add beans, onion, celery, carrots, garlic, seasonings, bouillon, and water to crockpot. Stir to combine.

Place turkey leg on top, add herbs, cover, and cook on low for 8–9 hours or high for 6–8 hours.

Remove herbs and turkey leg. Shred meat, remove skin and bones, then return meat to the pot.

Stir in chopped cabbage, cover, and cook 1 more hour on low. Season with salt to taste. Serve hot.

Storage & Reheating:

Refrigerate in airtight container up to 4 days.

Freeze in portions for up to 3 months.

Reheat on stovetop with a splash of broth or microwave until hot.