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Steelhead Fishing Field-To-Table
ind all of our tasty recipes in our CookIN Gone Wild recipe book!
Featured Recipe of the Month: White Bean and Turkey Casserole
1 small bag navy beans (dried) or 19 oz can
2 cups chicken broth
1 tbs tomato paste
3/4 cup celery (diced)
1 medium white onion (diced)
1 bay leaf
2 sprigs fresh thyme
2 cups wild turkey breast
3 fully cooked polish sausages (cut into bite sized pieces)
1 cup of cooked ham chunks
1 can diced tomatoes
1.5 C panko breadcrumbs
2 tbs chopped fresh parsley
2 tbs olive oil
1 tsp salt
1 tsp pepper
If dried beans are purchased, be sure to soak in water overnight for 8-10 hours or follow directions on package for softening instructions. Place soaked/canned beans, chicken broth, tomato paste, celery, onion, bay leaf, and thyme in a medium sauce pan. Cook over medium heat for 1-1.5 hours (until beans are soft). Add in turkey, polish sausage, ham, and diced tomatoes cook for 30 –45 mins over medium-low heat. Preheat oven to 375 degrees F. In a medium sized bowl mix together panko breadcrumbs, parsley, salt, pepper, and olive oil. Once the turkey mixture is cooked place into a large casserole dish (9 x 13”) and top with breadcrumb mixture. Bake for 30 mins.
Serving suggestion: Serve with hot sauce on the side for those that like a little kick.