Recipe: Turkey and Kidney Bean Casserole (using turkey drumsticks)

TURKEY AND KIDNEY BEAN CASSEROLE

2 turkey drumsticks
2 large carrots, cut into 1/2-inch slices
1 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 (19 ounces) can white kidney beans (cannellini), rinsed and drained
salt and freshly ground pepper (to taste)

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.)

TO BAKE:
Sprinkle top with bacon and bread crumbs.

Bake in a preheated 400 degree F. oven until bread crumbs are browned; about 25 minutes.

Makes 4 servings
Source: Shady Brook Farms and National Turkey Federation