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Directions for: Turkey & Butter Bean Cassoulet

Ingredients

Turkey

2 Tbsp canola oil

4 turkey drumsticks

½ tsp paprika

1 tsp freshly cracked pepper

1 tsp sea salt

Cassoulet

4 cup low sodium organic chicken stock

2 cup San Marzano tomatoes, hand crushed

2 tsp maple syrup

2 yellow onions, sliced

2 clove garlic

1 sprig fresh thyme

½ cup fresh parsley, minced

1 bay leaf

2 cup cooked butter beans, uncooked, rinsed

Directions

Turkey

1. Heat oil in a large non-stick pan on medium-high heat. To turkey legs add paprika, cracked pepper and 1/4 teaspoon salt per leg and massage in. Pan sear each leg for a few minutes on all sides until golden and crispy.

Cassoulet

1. Preheat oven to 325°F.

2. To a roasting pan, add chicken stock, tomatoes, maple syrup, onions, garlic, thyme, parsley, bay leaf and butter beans. Stir to blend. Add pan-seared turkey legs, cover and roast for 2 hours.

3. Ladle butter beans and sauce onto a plate and top with turkey leg.

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