Place the turkey legs, 4 cups of the stock, the wa­ter, 2 of the bay leaves, and the cayenne in a 6-quart Dutch oven and bring to a boil over high heat. Reduce the heat so that the liquid just simmers, cover, and cook until the meat is falling from the bones, 2½ to 3 hours. Remove the turkey legs from the broth and, when cool enough to handle, shred the meat into bite­sized pieces. Discard the bones and skin. Strain the broth through a fine-mesh sieve and discard any solids. Set the broth and turkey meat aside.

Clean the Dutch oven and dry well. Add the oil and heat over medium-high heat. Add the onion, cel­ery, and½ teaspoon of the salt and cook, stirring, un­til the vegetables have softened, about 4 minutes. Add the garlic, thyme, and crushed red pepper and cook until fragrant, about 30 seconds. Drain the beans and add them to the pot, along with the re­served turkey broth and the remaining 4 cups chicken stock and r bay leaf, and bring to a boil. Reduce the heat to simmer and stir in the remaining 2 teaspoons salt. Cover and cook, stirring occasionally, for r hour. Partially uncover the pot and continue to cook until the beans are nearly tender, about 30 minutes longer. Add the squash and continue to cook until the beans and squash are tender, about 30 minutes longer.

Remove the lid and smash some of the beans against the side of the pot with the back of a spoon. Bring the sauce to a boil and cook until reduced and slightly thickened, 3 to 4 min­utes. Remove the bay leaves. Stir in the reserved turkey and the spinach and heat through. Serve hot, in shallow bowls.

Note: You can substitute Kale or chard, but these tougher greens should be coarsely chopped and added a bit earlier so that they’re tender by the time the stew is served.