Turkey and Butter Bean Cassoulet
Turkey and Butter Bean Cassoulet
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 794
- Total Fat
- 35
- Saturated Fat
- 8
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 84
- Cholesterol
- 299
- Sodium
- 1137
- Total: 2 hr 20 min
- Prep: 10 min
- Cook: 2 hr 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 794
- Total Fat
- 35
- Saturated Fat
- 8
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 84
- Cholesterol
- 299
- Sodium
- 1137
- Total: 2 hr 20 min
- Prep: 10 min
- Cook: 2 hr 10 min
Ingredients
4 turkey drumsticks
1 teaspoon freshly cracked pepper
1 teaspoon sea salt
1/2 teaspoon paprika
2 tablespoons canola oil
4 cups low-sodium organic chicken stock
2 cups canned whole San Marzano tomatoes, crushed by hand
1/2 cup fresh parsley leaves, minced
2 teaspoons pure maple syrup
2 cloves garlic
2 yellow onions, sliced
1 bay leaf
1 sprig fresh thyme
2 cup uncooked butter beans, rinsed
Directions
- Preheat the oven to 325 degrees F.
- Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.
- Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.
- Ladle the butter beans and sauce onto the serving plates and top with a drumstick.
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