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
GREEN BEAN AND TURKEY CASSEROLE
Honest to goodness! You can have this comforting meal for six on the table with very little effort.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In 2-quart saucepan, mix turkey, green beans, soup and 1/3 cup of the milk. Cook over medium heat 6 to 8 minutes, stirring occasionally, until mixture is hot.
- Make mashed potatoes in microwave as directed on box using water, remaining 2/3 cup milk, butter, salt and mashed potato mix.
- Remove turkey mixture from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with mashed potatoes.
- Bake uncovered 10 minutes. Sprinkle with onions; bake 3 to 5 minutes longer or until mixture is bubbly and onions are warm.
Nutrition Facts : Calories 370, Carbohydrate 23 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 4 g, TransFat 1 1/2 g
TURKEY BEAN BAKE
Baked beans, brown sugar and molasses give a slightly sweet flavor to this bean bake. People at potluck dinners often ask me for this recipe.-Lisa Sjursen Darling, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 422 calories, Fat 13g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 898mg sodium, Carbohydrate 55g carbohydrate (19g sugars, Fiber 11g fiber), Protein 25g protein.
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
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