Cassoulet For A Crowd Recipe
Ingredients
1 frozen turkey (about 6 pounds), thawed
2 ham hocks (about 1 pound each)
8 cups water
1 cup grated carrot (2 medium-size)
2 large onions, chopped (2 cups)
3 teaspoons salt
2 cloves of garlic, sliced
2 bay leaves
1 teaspoon leaf thyme, crumbled
3 sprigs of parsley
4 cups dried large lima beans (from a 2-pound bag)
Directions
1 Place turkey with giblets and ham hocks in a kettle or Dutch oven.
Add water, carrot, onion, and salt.
2 Place garlic, bay leaves, thyme, and parsley sprigs in a piece of cheesecloth and tie with a string.
Push under liquid in kettle.
3 Heat slowly to boiling; reduce heat; cover.
Simmer 1 hour, or until turkey is tender.
Discard herb bag.
Place meats, giblets and liquid in one or two large bowls and chill(Overnight is best).
4 Remove meats and giblets from liquid; reserve liquid.
Take skin, fat, and bones from turkey and ham; cut meats and giblets into small pieces; reserve in refrigerator.
5 Pick over beans; combine with reserved broth in a kettle; heat to boiling and boil 2 minutes; cover.
Remove from heat; let stand 1 hour.
6 Heat beans to boiling again; reduce heat; cover.
Simmer 2 hours, or until beans are tender.
Add reserved meats and giblets; toss lightly to mix.
Spoon into a 16-cup baking dish or two 8-cup baking dishes.
7 Bake in moderate oven (350°) 1 1/2 hours, or until bubbly in center.
Sprinkle with chopped parsley, if you wish.
Add water, carrot, onion, and salt.
2 Place garlic, bay leaves, thyme, and parsley sprigs in a piece of cheesecloth and tie with a string.
Push under liquid in kettle.
3 Heat slowly to boiling; reduce heat; cover.
Simmer 1 hour, or until turkey is tender.
Discard herb bag.
Place meats, giblets and liquid in one or two large bowls and chill(Overnight is best).
4 Remove meats and giblets from liquid; reserve liquid.
Take skin, fat, and bones from turkey and ham; cut meats and giblets into small pieces; reserve in refrigerator.
5 Pick over beans; combine with reserved broth in a kettle; heat to boiling and boil 2 minutes; cover.
Remove from heat; let stand 1 hour.
6 Heat beans to boiling again; reduce heat; cover.
Simmer 2 hours, or until beans are tender.
Add reserved meats and giblets; toss lightly to mix.
Spoon into a 16-cup baking dish or two 8-cup baking dishes.
7 Bake in moderate oven (350°) 1 1/2 hours, or until bubbly in center.
Sprinkle with chopped parsley, if you wish.
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