Turkey and Kidney Bean Casserole Recipe

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Turkey and Kidney Bean Casserole

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Category: Casseroles

4 Servings
By: Unknown

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Ingredients:

2 Each TURKEY DRUMSTICKS
2 Large carrots, cut into 1/2-inch slices
1 Each bay leaf
4 Cups water
2 Strips TURKEY BACON, diced
1 Teaspoon canola oil
1/2 Cup soft bread crumbs, torn into coarse pieces
1 Cup onion, chopped
1 Can (19 oz) white kidney beans (cannellini), rinsed and drained
To Taste salt and freshly ground pepper

Instructions:

Place drumsticks, carrots, and bay leaf in large saucepan or deep skillet; add 4 cups water. Cook, covered, over medium-low heat about 1 hour. Cool in broth and reserve broth.
Cook turkey bacon in a large, heavy skillet. Add oil to bacon fat to measure 1 teaspoon fat.
Add crumbs; saute 1 minute; remove from skillet; reserve. Add onions to skillet. Cook, covered, over low heat, until golden, about 10 minutes.
Cut turkey from drumsticks; discard bones and skin; shred turkey.
Add turkey, carrots, 1/2 cup reserved broth (save remaining for a soup) and beans to onions; stir to blend.
Spoon into a deep 2-quart casserole; add salt and pepper to taste. (Up to this step, the recipe can be prepared up to 1 day ahead.)
Sprinkle top with bacon and bread crumbs. Bake in a preheated 400 degree F. oven until bread crumbs are browned; about 25 minutes.

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