Yield: 4 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Italian   Meal Type: Main Course, Entrée   Preparation Method: Simmer   Product Type: Turkey Thighs

Ingredients

1/2 Pound cannellini beans, soaked in water the night before and drained

1 Gallon TURKEY STOCK

3 Ounces 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 Ounces dry white wine

8 Ounces cooked fresh tomato puree

1 Teaspoon 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.

Recipe Source: Recipe developed by Chef Tom Power of Corduroy Restaurant in the Sheraton Four Points Hotel in Washington, DC.

Nutrition Facts Calories 590   Calories from Fat 210 % Daily Value* Total Fat 23g 35% Saturated Fat 7g 35% Cholesterol 120mg 40% Sodium 1730mg 72% Total Carbohydrate 41g 14% Dietary Fiber 12g 48% Sugars 5g   Protein 47g   Vitamin A 60% Vitamin C 35% Calcium 15% Iron 40% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4