2 Each TURKEY DRUMSTICKS
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.
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