I didn't take pictures as I was throwing this meal together and once it was on the plate, we were ready to eat so you'll have to excuse the ravaged looking turkey leg...here's what I did:
Turkey Legs and Wings (from the 15lb turkey who's breast I used in this recipe)*
2T. Red Curry Paste
2T. Ground Cinnamon
1/2T. Sea Salt
1/2T Black Pepper
2T. Coconut Oil
2 Large Yams, quartered and cut into 1" cubes
1 cup Butternut Squash Puree**
- Preheat oven to 350F, if using a dutch oven, or plug in your crock pot.
- Heat oil in a dutch oven, over medium-high heat.
- While oil is heating, smear meat (leave the skin on) with curry paste and season with 1T. cinnamon, salt, and pepper. Add the meat to the hot pan and brown on all sides (you may need to do this in batches, so that the meat doesn't steam).***
- Once the meat is browned, add the yams and butternut squash puree and sprinkle with remaining cinnamon. Cover with a lid and transfer to preheated oven. Cook for 3 hours, until meat begins to fall off the bone.
**You could also use canned pumpkin or another winter squash puree...I just had this in my fridge.
***For a super easy meal, skip this step and just place all of the meat in the hot oil, add veggies on top, and cover. This could also be done in a crock pot...just throw it all in and cook according to manufacturer's instructions.
I love the warm and spicy contrast of the turkey with the creamy sweetness of the yams...this meal greeted us after our garage workout last night and was just perfect! And, today's lunch leftovers...even better; the turkey just shreds apart and the mixture becomes almost like a warm and comforting ragu.