8 servings (serving size: 5 ounces turkey, 3/4 cup vegetable-broth mixture, and 1 tablespoon green onions)
2 (3 1/2-ounce) packages shiitake mushrooms
1 cup thinly sliced red bell pepper
5 baby bok choy, quartered lengthwise
1 (15-ounce) can pre-cut baby corn, drained
1 (8-ounce) can sliced bamboo shoots, drained
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
3 garlic cloves, minced
1 tablespoon canola oil
4 bone-in turkey thighs (about 4 pounds), skinned
1 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
2 cups thinly sliced napa (Chinese) cabbage
1/2 cup chopped green onions
How to Make It
Remove stems from mushrooms; slice mushrooms. Place mushrooms, bell pepper, and next 3 ingredients (through bamboo shoots) in a 7-quart electric slow cooker. Combine hoisin sauce and next 5 ingredients (through garlic) in a small bowl. Stir into vegetable mixture in slow cooker.
Heat in a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle turkey thighs evenly with five-spice powder and black pepper. Add half of turkey to pan. Cook 3 minutes on each side or until browned. Add turkey to slow cooker. Repeat procedure with remaining turkey. Cover and cook on LOW for 5 hours or until turkey is tender.
Remove turkey from bones; cut meat into bite-sized pieces. Discard bones. Stir cabbage into vegetable mixture. Serve vegetables and broth in individual bowls. Top with turkey; sprinkle evenly with green onions.
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