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Smoked Turkey and White Bean Casserole with Herbed Crumb Topping (Emeril Lagasse) Recipe

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Smoked Turkey and White Bean Casserole with Herbed Crumb Topping (Emeril Lagasse)
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Ingredients
27
Count
Nutrition
757
Calories
Total time
350
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  5. Combine all ingredients thoroughly.
  6. Yield: 2/3 cup
  7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 757.4 Kcal (3171 kJ)
Calories from fat 289.29 Kcal
% Daily Value*
Total Fat 32.14g 49%
Cholesterol 128.08mg 43%
Sodium 3762.75mg 157%
Potassium 2402.7mg 51%
Total Carbs 59.75g 20%
Sugars 5.28g 21%
Dietary Fiber 15.48g 62%
Protein 56.9g 114%
Vitamin C 46.4mg 77%
Vitamin A 0.5mg 16%
Iron 19.7mg 110%
Calcium 388.3mg 39%
Amount Per 100 g
Calories 108.78 Kcal (455 kJ)
Calories from fat 41.55 Kcal
% Daily Value*
Total Fat 4.62g 49%
Cholesterol 18.4mg 43%
Sodium 540.44mg 157%
Potassium 345.1mg 51%
Total Carbs 8.58g 20%
Sugars 0.76g 21%
Dietary Fiber 2.22g 62%
Protein 8.17g 114%
Vitamin C 6.7mg 77%
Vitamin A 0.1mg 16%
Iron 2.8mg 110%
Calcium 55.8mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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