Turkey and Butter Bean Cassoulet

By raffterman

Ingredients

• 4 turkey drumsticks
• 1 teaspoon freshly cracked pepper
• 1 teaspoon sea salt
• 1/2 teaspoon paprika
• 2 tablespoons canola oil
• 4 cups low-sodium organic chicken stock
• 2 cups canned whole San Marzano tomatoes, crushed by hand
• 1/2 cup fresh parsley leaves, minced
• 2 teaspoons pure maple syrup
• 2 cloves garlic
• 2 yellow onions, sliced
• 1 bay leaf
• 1 sprig fresh thyme
• 2 cup uncooked butter beans, rinsed

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

Preheat the oven to 325 degrees F.

Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.

Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.

Ladle the butter beans and sauce onto the serving plates and top with a drumstick.