Thursday, September 15, 2011

Turkey and Butter Bean Cassoulet

Turkey and butter bean cassoulet
 This was the easiest meal I've made in a long time and it was delicious! You've got to try it. I made it with chicken legs because I don't care for turkey too much but you can use whatever you have. Breast, thighs, legs will all work just fine!

Turkey & Butter Bean Cassoulet
2 tbsp olive oil
4 6-ounce skinless turkey legs
pinch paprika
fresh cracked black pepper to taste
¼ tsp sea salt
5 ½ cups low-sodium chicken broth, divided
3 ½ cups crushed tomatoes, divided
2 tbsp pure maple syrup
2 large yellow onions, chopped
2 cloves garlic, minced
1 sprig fresh thyme
¼ cup flat leaf parsley, chopped
1 bay leaf
¼ cup cooked butter beans

Preheat oven to 325F. In a large nonstick pan, heat oil on medium-high. Add turkey legs and sprinkle with paprika, pepper and salt. Sear for 2-3 minutes per side, until golden. In a 4qt. roasting pan, combine 4 cups broth, 2 cups tomatoes, maple syrup, onions, garlic, thyme, parsley, bay leaf and beans. Add turkey legs, cover with foil and cook in oven on middle rack for 2 hours. Every 30 minutes, add ½ cup broth and ½ cup tomatoes to pan. Remove roating pan from oven and serve.

Calories: 452, Total Fat: 13g, Sat. Fat: 3g, Monosaturated Fat: 7g, Polyunsaturated Fat: 2g, Carbs: 40g, Fiber: 6g, Sugars: 19g, Protein: 77g, Sodium: 516g, Cholesterol: 142mg


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