Turkey and Kidney Bean Casserole




2 Large carrots, cut into 1/2-inch slices

1 Each bay leaf

4 c water

2 Strips TURKEY BACON, diced

1 tsp canola oil

1/2 c soft bread crumbs, torn into coarse pieces

1 c onion, chopped

1 Can (19 oz) 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.)

Sprinkle top with bacon and bread crumbs. Bake in a preheated 400 degree F. oven until bread crumbs are browned; about 25 minutes.

Nutrition Facts

370 Total Calories

8 g Total Fat

2 g Saturated Fat

140 g Cholesterol

370 mg Sodium

748 mg Potassium

33 g Total Carbohydrates

2 g Dietary Fiber

5 g Sugars

41 g Protein

200 % Daily Protein

10 % Daily Vitamin C

25 % Daily Calcium

35 % Daily Iron