Smoked Turkey and White Bean Casserole with Herbed Crumb Topping
Recipe courtesy Emeril Lagasse. Uses Emeril's Essence Creole Seasoning (its own recipe). Ham hocks can be used instead of turkey.
Ingredients
- 2 1/4 lb Smoked turkey, legs or thighs
- 8 cup Chicken broth
- 1 1/2 tsp Creole seasoning, Emeril's Essence
- 1/4 tsp Cayenne pepper
- 2 Bay leaf
- 1/4 cup Olive oil, plus 3 tablespoons
- 2 cup Onion, chopped
- 1 cup Celery, chopped
- 1/2 cup Green bell pepper, chopped
- 2 tbsp Garlic, minced
- 1 tbsp Thyme, fresh leaves, minced, plus 1 teaspoon
- 1 lb White beans, dried, such as navy or cannellini, soaked overnight and drained
- Salt
- Black pepper, freshly ground
- 1 1/4 cup Bread crumbs, dried
- 1/2 cup Parmesan, finely grated
- 2 tbsp Parsley, fresh leaves, chopped
- 1 tbsp Chives, fresh, chopped
- 1 tbsp Basil, fresh leaves, chopped
Directions
- Using a sharp knife, score the turkey pieces about 1/4 inch deep in several places. Place the turkey in a large stockpot and add the chicken broth, Essence, cayenne and bay leaves. Add 2 cups of water and bring to a boil. Reduce to a simmer and cook, covered, until falling-from-the-bone tender, 2 1/2 to 3 hours. When cool enough to handle, remove the meat from the bones, discarding the skin and bones. Tear the meat into bite-size pieces and set aside. Reserve the stock separately.
- In a large Dutch oven, heat 3 tablespoons of the oil until hot. Add the onions, celery, and bell pepper and cook, stirring, until 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 needed to make 6 cups) and return to a boil. Reduce to a simmer and cook, partially covered, until the beans are tender but still hold their shape, about 1 1/2 hours. The beans should be moist but not soupy. (If too soupy, strain the beans and reduce the cooking liquid to a thick sauce, then return it to the beans.)
- Stir in the reserved turkey and season with salt and pepper, to taste. Transfer to a large ovenproof casserole dish. Preheat the oven to 375 degrees F.
- 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 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.