Cassoulet For A Crowd Recipe
Ingredients
| Turkey | 1 , frozen | |
| Pork hocks | 2 | |
| Water | 8 Cup (16 tbs) | |
| Carrot | 1 Cup (16 tbs), grated | |
| Onions | 2 Large, chopped | |
| Salt | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), sliced | |
| Bay leaves | 2 | |
| Thyme leaf | 1 Teaspoon, crumbled | |
| Parsley sprigs | 3 | |
| Large lima beans | 1 Bag (1kg), dried |
Directions
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.
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.
Chef
