SMOKED TURKEY AND WHITE BEAN CASSEROLE WITH HERBED CRUMB TOPPING RECIPE
Provided by jasonchermes
Number Of Ingredients 19
Steps:
- Using a sharp knife, score the turkey pieces about 1/4-inch deep in several places. Place the turkey in a large soup pot or stockpot and add the chicken broth, Essence, cayenne pepper and bay leaves. Add 2 cups of water and bring to a boil. Reduce the heat to a simmer and cook the turkey, covered, until falling-from-the-bones tender, 2 1/2 to 3 hours. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones. Tear the meat into bite-size pieces and set aside. Reserve stock separately. In a large Dutch oven, heat the oil until hot. Add the onions, celery, and bell pepper and cook, stirring, until vegetables are softened, 4 to 6 minutes. Add the garlic and 2 teaspoons of the thyme and cook for 1 minute. Add the beans and 6 cups of the reserved stock (add water if necessary to bring the volume up to 6 cups) and return to a boil. Reduce the heat to a simmer and cook, partially covered, until the beans are tender but still firm enough to hold their shape, about 1 1/2 hours. The beans should be moist but not soupy. (If the beans are too soupy by the time they are tender, strain the beans and return the cooking liquid to the fire until reduced to a thick sauce consistency. Return the reduced cooking liquid to the beans.) Stir the reserved turkey meat into the beans and season with salt and pepper, to taste. Transfer to a large ovenproof casserole dish. Preheat the oven to 375 degrees F. In a small bowl combine the remaining thyme, bread crumbs, Parmesan, parsley, chives, and basil. Add the remaining 1/4 cup of olive oil and stir with a fork until well blended. Season with salt and pepper. Sprinkle the herb-bread crumb mixture evenly over the beans. Bake for 25 to 30 minutes, or until the topping is golden brown and the beans are bubbly around the edges
SAUSAGE AND WHITE BEAN "CASSOULET"
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
Categories Bean Onion Tomato Sauté Quick & Easy Casserole/Gratin Sausage Winter Parsley Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
- In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
- Make topping:
- In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
- Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.
SMOKED TURKEY CASSEROLE
I came up with this recipe to use some leftover smoked turkey without turning it into Tetrazini or using a cream sauce. I used whatever I had on hand at the time. All measurements of ingredients are approximations.
Provided by Judy M.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in boiling salted water until al dente. Drain, do not rinse set aside.
- Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes.
- Add mushrooms, cook until liquid has evaporated.
- Add wine to deglaze the pan.
- Add frozen peas, seasoning, parsley, red pepper, salt & pepper. Cook an additional 2 minutes.
- Add turkey and pasta, cook until heated through. Adjust seasoning.
- Drizzle high quality olive oil over dish to taste before serving. (Or leave it out if you do not want the extra fat/calories).
HERBED SEAFOOD CASSEROLE
A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy. When it comes to Christmas seafood casserole recipes, this is one of the best. -Donna Schmuland, Wetaskiwin, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 616mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
SAUSAGE & WHITE BEAN CASSEROLE
Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love. It offers four of your five-a-day
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.
- Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins, then serve with potatoes, pasta or rice.
Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
HERBED GREEN BEAN CASSEROLE
After finding this recipe in the Crisco Best Recipes -- Year-Round Holiday Magic cookbooklet of Nov 2003, I tweaked it slightly!
Provided by Sydney Mike
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- If using fresh beans, rinse them & cut them into 3"-to'4" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp. Set beans aside.
- In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese.
- Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole.
- In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture.
- Bake about 30 minutes or until top is golden & crispy.
TUSCAN SMOKED TURKEY-BEAN SOUP
Num-Yummy!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.
Provided by Maureen O'leary
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 12h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
- Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 53.8 g, Cholesterol 65.6 mg, Fat 8.8 g, Fiber 14 g, Protein 40.1 g, SaturatedFat 2.8 g, Sodium 938.9 mg, Sugar 5.6 g
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