Braised Turkey Shanks

• Level: Easy
• Total: 1 hr 10 min
• Prep: 30 min
• Cook: 40 min
• Yield: 4 servings

Ingredients

1/4 cup olive oil

4 turkey drumsticks, frenched 

8 ounces sliced smoked sausage 

1 large onion, diced

2 tablespoons minced ginger root 

2 tablespoons minced garlic 

1 cup diced sweet potatoes 

1 cup diced celery 

1 cup sliced okra (reserve some whole okra for garnish)

3 cups chicken stock 

1 large tomato, chopped 

1 teaspoon cayenne pepper

1 1/2 cups cooked collard greens

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

1 cup toasted unsalted peanuts

Directions

1. Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks and saute for 5 minutes. Add the sausage and onions and cook until the onions are translucent. Add the gingerroot, garlic, sweet potatoes, celery, sliced okra, and chicken stock. Reduce the heat, cover, and simmer for 15 to 20 minutes. Add the chopped tomato, collard greens and cayenne pepper, to taste. Simmer for approximately 15 minutes longer. Add the salt and pepper, to taste. Garnish with whole okra and toasted peanuts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Ingredients

• 3 tsp olive oil, divided
• 1 lb 93% lean ground turkey or chicken
• 4 - 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
• 1 Tbsp soy sauce, (low-sodium or regular)
• 2 tsp sriracha (optional)
• 1 Tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 1 tsp honey
• 1 Tbsp minced fresh garlic (3 cloves)
• 1 Tbsp peeled and minced fresh ginger
• 2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
• 1 medium carrot, peeled and shredded (1/2 cup)
• 1 (8 oz) can water chestnuts, drained and chopped small
• 1 large head Bibb lettuce or iceberg lettuce

Instructions

1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

   
   
2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.

   
   
3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

   
   
4. Drain off excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

   
   
5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.

   
   
6. Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

   
   

   Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

   
   
8. Serve warm in lettuce leaves garnished with sliced green onions.

Recipe Notes

• If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.
• Recipe source: inspired by Allrecipes