Yield: 10 Food Cost: 19% Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: French   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer, Saute   Product Type: Turkey Thighs, Turkey Sausage - Other Varieties, Turkey Sausage - Italian, Turkey Pastrami

Chef Stephen Scaife, CEC, CCE, CFE believes "Turkey sausage is a great flavor addition in every course…from appetizers and soups to main courses. It can be a subtle flavor supporter or take center stage. The flavor profiles that ground turkey can be married with are still being discovered".

Ingredients

1 Pound dry white beans (cannellini), soaked overnight

1/2 Pint fresh pearl onions, peeled

4 Ounces olive oil

4 Pounds TURKEY THIGH OR DRUMSTICK, cubed

1 Pound TURKEY PASTRAMI, cut into 1/2-inch cubes

2 Pounds SMOKED TURKEY SAUSAGE, cut into 1/2-inch cubes

2 Pounds ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces

6 Cloves garlic, minced

1/4 Cup flour

1 Teaspoon dried thyme

3 bay leaves

1 Teaspoon dried rosemary

2 Quarts TURKEY STOCK

As needed salt and black pepper

3 Tablespoons chopped parsley

Drain beans from soaking water. Rinse well. Simmer in 2 quarts water until soft, about 40 minutes. Drain, cool and refrigerate. In a separate saucepot, simmer onions in water until tender, drain, cover and refrigerate. In a 3-quart heavy gauge stockpot, heat oil and cook the cubed dark turkey meat, turkey pastrami and turkey sausages for 10-12 minutes on medium heat, stirring frequently. Continue to cook until all pink color disappears from the poultry. Add garlic and continue to cook for one more minute. Sprinkle flour over the turkey and sausages, stir well to combine. Cook for 3 minutes over low heat. Stir in herbs. Add stock and stir constantly until liquid comes to a boil, then lower to a simmer. Cover and continue to simmer for 20-30 minutes. Remove bay leaves, stir in beans and onions. Simmer for several minutes. Season to taste with salt and pepper. Finish with parsley.

Recipe Source: Recipe developed by Associate Professor Stephen Scaife, CEC, CCE of Johnson-Wales University, Providence, RI.

Nutrition Facts Calories 870   % Daily Value* Total Fat 38g Saturated Fat 10g Cholesterol 300mg Sodium 2990mg Potassium 1076mg Total Carbohydrate 41g Dietary Fiber 12g Sugars 7g   Protein 89g   Vitamin A 20% Vitamin C 35% Calcium 20% Iron 110% *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