© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 lb cannellini beans, soaked in water the night before and drained
1 Gallon TURKEY STOCK
3 oz TURKEY BACON, diced
1 Spanish onion, coarse chop
2 Large carrots, coarse chop
3 Stalks celery, coarse chop
3 Cloves garlic, coarse chop
1/2 Bunch fresh thyme, chopped
2 Large TURKEY THIGHS, cut in half with a band saw
As needed extra virgin olive oil
6 oz dry white wine
8 oz cooked fresh tomato puree
1 tsp fresh orange zest
Simmer cannellini beans in turkey stock, bacon and half the mirepoix (onions, carrots, celery, garlic and thyme). Cook until tender.
Sear turkey thighs in a hot oil until golden brown. Add remaining ingredients, cover tightly.
Bake in a preheated 325 degree F. oven for about 2 hours or until the turkey is tender.
Cool turkey to touch and remove turkey from bones.
Reduce cooking liquid by 1/2. Add drained beans and return turkey to the pan. Cook until piping hot and liquid is sauce consistency.
Serve atop polenta or risotto.
Total Calories 590
Calories from Fat 210
Total Fat 23 g
% Daily Total Fat 35
Saturated Fat 7 g
% Daily Saturated Fat 35
Cholesterol 120 g
% Daily Cholesterol 40
Sodium 1730 mg
% Daily Sodium 72
Total Carbohydrates 41 g
% Daily Total Carbohydrates 14
Dietary Fiber 12 g
% Daily Dietary Fiber 48
Sugars 5 g
Protein 47 g
% Daily Protein 60
% Daily Vitamin C 35
% Daily Calcium 15
% Daily Iron 40