Smoked Turkey and White Bean Casserole with Herbed Crumb Topping
Ingredients
- 2 1/4 pounds smoked turkey legs or thighs ⓘ
- 8 cups chicken broth ⓘ
- 1 1/2 teaspoons Essence, recipe follows ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 2 bay leaves ⓘ
- 1/4 cup plus 3 tablespoons olive oil ⓘ
- 2 cups chopped onion ⓘ
- 1 cup chopped celery ⓘ
- 1/2 cup chopped bell pepper ⓘ
- 2 tablespoons minced garlic ⓘ
- 1 tablespoon plus 1 teaspoon minced fresh thyme leaves ⓘ
- 1 pound dried white beans, such as navy or cannellini, soaked overnight and drained ⓘ
- Salt and freshly ground black pepper ⓘ
- 1 1/4 cus dried bread crumbs ⓘ
- 1/2 cup finely grated Parmesan ⓘ
- 2 tablespoons chopped fresh parsley leaves ⓘ
- 1 tablespoon chopped fresh chives ⓘ
- 1 tablespoon chopped fresh basil leaves ⓘ
- 3 to 4 tablespoons olive oil ⓘ
- 2 1/2 tablespoons paprika ⓘ
- 2 tablespoons salt ⓘ
Instructions
- Using a sharp knife, score the turkey pieces about 1/4-inch deep in several places.
- Place the turkey in a large soup pot or stockpot and add the chicken broth, Essence, cayenne pepper and bay leaves.
- Add 2 cups of water and bring to a boil.
- Reduce the heat to a simmer and cook the turkey, covered, until falling-from-the-bones tender, 2 1/2 to 3 hours.
- Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones.
- Tear the meat into bite-size pieces and set aside.
- Reserve stock separately.
- In a large Dutch oven, heat the oil until hot.
- Add the onions, celery, and bell pepper and cook, stirring, until vegetables are softened, 4 to 6 minutes.
- Add the garlic and 2 teaspoons of the thyme and cook for 1 minute.
- Add the beans and 6 cups of the reserved stock (add water if necessary to bring the volume up to 6 cups) and return to a boil.
- Reduce the heat to a simmer and cook, partially covered, until the beans are tender but still firm enough to hold their shape, about 1 1/2 hours.
- The beans should be moist but not soupy.
- (If the beans are too soupy by the time they are tender, strain the beans and return the cooking liquid to the fire until reduced to a thick sauce consistency.
- Return the reduced cooking liquid to the beans.)
- Stir the reserved turkey meat into the beans and season with salt and pepper, to taste.
- Transfer to a large ovenproof casserole dish.
- Preheat the oven to 375 degrees F.
- In a small bowl combine the remaining thyme, bread crumbs, Parmesan, parsley, chives, and basil.
- Add the remaining 1/4 cup of olive oil and stir with a fork until well blended.
- Season with salt and pepper.
- Sprinkle the herb-bread crumb mixture evenly over the beans.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the beans are bubbly around the edges.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William Morrow, 1993.
Nutrition & Diet Analysis (per serving)
1398
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).