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Braised Turkey and Asian Vegetables

Oxmoor House
Yield 8 servings (serving size: 5 ounces turkey, 3/4 cup vegetable-broth mixture, and 1 tablespoon green onions)
Five-spice powder-dusted turkey thighs become tender and moist from slow cooking atop a medley of Asian vegetables. Wheat-flour udon noodles are a perfect complement to the flavorful broth.

Ingredients

  • 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

Nutrition Information

  • calories 249
  • caloriesfromfat 0.0 %
  • fat 7.4 g
  • satfat 1.7 g
  • monofat 2.5 g
  • polyfat 2.3 g
  • protein 32.6 g
  • carbohydrate 11.3 g
  • fiber 2.6 g
  • cholesterol 116 mg
  • iron 3.7 mg
  • sodium 466 mg
  • calcium 143 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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