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Cassoulet For A Crowd's picture
  Frozen turkey 1 , frozen
  Pork hocks 2
  Water 8 Cup (128 tbs)
  Grated carrot 1 Cup (16 tbs)
  Onions 2 Large, chopped
  Salt 1 Tablespoon
  Garlic 2 Clove (10 gm), sliced
  Bay leaves 2
  Thyme leaf 1 Teaspoon, crumbled
  Parsley sprigs 3
  Dried lima beans 1 Pound (1 Bag Large Variety)

1. Place the turkey with giblets and hocks in a kettle or Dutch oven. Add water, carrot, onion and salt.
2. Tie the garlic, bay leaves, thyme and parsley sprigs in a piece of cheesecloth. Push under liquid.
3. Bring slowly to boiling; reduce heat; cover. Simmer for 2 hours, or until the turkey is tender. Discard herb bag. Place meats, giblets and liquid in one or two large bowls; chill. (Overnight is best.)
4. Remove meats and giblets from liquid; reserve the liquid. Remove skin, fat and bones from turkey and hocks; cut meats and giblets into small pieces; refrigerate.
5. Pick over beans; combine with the reserved liquid plus water to measure 12 cups in a kettle; bring to boiling and boil for 2 minutes; cover and remove from the heat; let stand 1 hour.
6. Bring beans to boiling again; reduce heat; cover. Simmer for 2 hours, or until beans are tender. Add meats and giblets; toss to mix. Spoon into a 16-cup baking dish or two 8-cup baking dishes.
7. Bake in moderate oven (350°) for 1 1/2 hours, or until bubbly in center. Sprinkle with chopped parsley, if you wish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7035 Calories from Fat 3940

% Daily Value*

Total Fat 437 g672.5%

Saturated Fat 150.4 g751.9%

Trans Fat 0 g

Cholesterol 1827 mg609%

Sodium 8239.1 mg343.3%

Total Carbohydrates 176 g58.8%

Dietary Fiber 37.4 g149.8%

Sugars 38.3 g

Protein 569 g1138.7%

Vitamin A 36.2% Vitamin C 331.4%

Calcium 49.7% Iron 214.3%

*Based on a 2000 Calorie diet

Cassoulet For A Crowd Recipe