Cassoulet For A Crowd Recipe


Main Ingredient


 Frozen turkey1 , frozen
 Pork hocks2
 Water8 Cup (128 tbs)
 Grated carrot1 Cup (16 tbs)
 Onions2 Large, chopped
 Salt1 Tablespoon
 Garlic2 Clove (10 gm), sliced
 Bay leaves2
 Thyme leaf1 Teaspoon, crumbled
 Parsley sprigs3
 Dried lima beans1 Pound (1 Bag Large Variety)

Nutrition Facts

Serving size: Complete recipe

Calories 7035 Calories from Fat 3940

% Daily Value*

Total Fat 437 g672.5%

Saturated Fat 150.4 g751.9%

Trans Fat 0 g

Cholesterol 1827 mg

Sodium 8239.1 mg343.3%

Total Carbohydrates 176 g58.8%

Dietary Fiber 37.4 g149.8%

Sugars 38.3 g

Protein 569 g1138.7%

Vitamin A 36.2% Vitamin C 331.4%

Calcium 49.7% Iron 214.3%

*Based on a 2000 Calorie diet


1. Place the turkey with giblets and hocks in a kettle or Dutch oven. Add water, carrot, onion and salt.
2. Tie the garlic, bay leaves, thyme and parsley sprigs in a piece of cheesecloth. Push under liquid.
3. Bring slowly to boiling; reduce heat; cover. Simmer for 2 hours, or until the turkey is tender. Discard herb bag. Place meats, giblets and liquid in one or two large bowls; chill. (Overnight is best.)
4. Remove meats and giblets from liquid; reserve the liquid. Remove skin, fat and bones from turkey and hocks; cut meats and giblets into small pieces; refrigerate.
5. Pick over beans; combine with the reserved liquid plus water to measure 12 cups in a kettle; bring to boiling and boil for 2 minutes; cover and remove from the heat; let stand 1 hour.
6. Bring beans to boiling again; reduce heat; cover. Simmer for 2 hours, or until beans are tender. Add meats and giblets; toss to mix. Spoon into a 16-cup baking dish or two 8-cup baking dishes.
7. Bake in moderate oven (350°) for 1 1/2 hours, or until bubbly in center. Sprinkle with chopped parsley, if you wish.