Turkey Cassoulet Recipe
This recipe for Turkey Cassoulet comes as a boon for a special person like me and may also prove to be good for you. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 pound (2 cups) large dried lima beans
4 cups water
1 can (about 1 pound) tomatoes
6 slices bacon
1 cup grated raw carrots
1 large onion, chopped (1 cup)
2 teaspoons salt
1 teaspoon leaf thyme, crumbled
1 teaspoon leaf basil, crumbled
1 bay leaf
1/4 teaspoon pepper
2 cups diced cooked turkey
1 cup chopped celery
1/4 cup whole-fruit cranberry sauce
Directions
1 Combine lima beans and water in large kettle.
Heat to boiling; cover; cook 2 minutes.
Remove from heat; let stand 1 hour.
2 Stir in tomatoes, bacon slices, carrots, onion and seasonings; cover.
Heat to boiling; simmer 1 hour, or until skins of beans burst when you blow on a few in a spoon.
3 Lift bacon slices from beans and save for next step; remove bay leaf.
Stir turkey, celery and cranberry sauce into beans; pour into 10-cup baking dish; cover.
4 Bake in moderate oven (350°) 1 hour.
Uncover; crisscross saved bacon slices on top.
Bake for 30 minutes longer, or until liquid is absorbed.
Heat to boiling; cover; cook 2 minutes.
Remove from heat; let stand 1 hour.
2 Stir in tomatoes, bacon slices, carrots, onion and seasonings; cover.
Heat to boiling; simmer 1 hour, or until skins of beans burst when you blow on a few in a spoon.
3 Lift bacon slices from beans and save for next step; remove bay leaf.
Stir turkey, celery and cranberry sauce into beans; pour into 10-cup baking dish; cover.
4 Bake in moderate oven (350°) 1 hour.
Uncover; crisscross saved bacon slices on top.
Bake for 30 minutes longer, or until liquid is absorbed.
