Smoked Turkey Leg Stew with Beans and Cabbage
This Smoked Turkey Leg Stew with Beans and Cabbage is soul food comfort at its finest. Slow cooked until the beans are tender and the turkey falls off the bone, it’s a hearty, budget-friendly dinner the whole family will love.
Servings 8
Ingredients
- 1 lb Dry Navy Beans, soaked overnight
- 1 Yellow Onion, Diced
- 2 Ribs of 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 any chicken or turkey seasoning you like
- 1 tbsp Slap Ya Mama Cajun Seasoning or any cajun seasoning you like
- 1 tsp Black Pepper
- 2 tbsp Chicken Bouillon + 6 Cups of Water or 6 cups of chicken broth
- (1) 2-3 lb Smoked Turley Leg
- 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 it all up.
- Place turkey leg on top, add herbs, cover, and cook on low for 8-9 hours or on high for 6-8. (The beans take a long time to get fully cooked)
- Remove herbs and turkey leg. Carefully shred meat, removing skin and checking thoroughly for bones before returning it to the pot.
- Stir in chopped cabbage and shredded turkey, cover, and cook 1 more hour on low. Season with salt to taste if needed. Serve hot and enjoy!
Notes
Storage & Reheating Tips
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze – This stew freezes beautifully. Cool completely, then portion into freezer-safe containers for up to 3 months.
- Reheat – Warm on the stovetop over medium heat with a splash of broth or water to loosen, or microwave in short intervals until hot.