Hearty turkey paired with fall vegetables is a quintessential autumn dish, and this recipe doesn’t skimp on the comforting qualities. Using a Dutch oven results in fall-off-the-bone, melt-in-your-mouth meat.

INGREDIENTS

1 large turkey leg
1-2 tablespoons ghee
3 carrots
2 leeks (use green part only for low-FODMAP protocols)
1 zucchini
1 14-ounce can tomato sauce
1 cup turkey or chicken stock
¼ cup apple cider vinegar

1 large turkey leg
1-2 tablespoons ghee
3 carrots
2 leeks (use green part only for low-FODMAP protocols)
1 zucchini
1 14-ounce can tomato sauce
1 cup turkey or chicken stock
60 ml apple cider vinegar

DIRECTIONS

Preheat Dutch oven on medium-high heat.
Pat turkey leg dry, then oil the turkey leg with ghee.
Add turkey leg to the Dutch oven and brown on all sides.
Remove turkey leg and set aside.
In the same pan, brown the carrots and leeks together, then add zucchini.
Add turkey back in, then add tomato sauce, stock, and apple cider vinegar.
Cover and place in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for three hours.
Remove Dutch oven from oven. Take the turkey leg out and set aside on a cutting board. Pour the vegetable sauce mixture into a blender. Blend cooked vegetable mixture in Vitamix or other food processor. Add more chicken stock to achieve the desired thickness. It should look like a thick soup.
Pull turkey meat off of the bone and serve over a bowl of the blended vegetable mixture.

TIPS
**This recipe is low-FODMAP as well as SIBO friendly (see the note above about using leeks), but you can also swap out the leeks with onions if you prefer them and a SIBO protocol isn’t necessary.
**If you don’t have a Dutch oven, any heavy-bottom, deep-sided pot will work. A pan will also suffice, as long as it’s high enough to accommodate the ingredients.