Turkey Cassoulet with Butter Beans

 

4 turkey drumsticks

1 tsp. freshly cracked pepper

1 tsp. sea salt

1/2 tsp. paprika

2 T. canola oil

4 cups low-sodium organic chicken stock

2 cups canned whole San Marzano tomatoes, crushed by hand

1/2 cup fresh parsley leaves, minced

2 tsp. pure maple syrup

2 cloves garlic

2 yellow onions, sliced

1 bay leaf

1 sprig fresh thyme

2 cup uncooked butter beans, rinsed (1/2 lb.)

 

Preheat the oven to 325 degrees F.  Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.  Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.  Ladle the butter beans and sauce onto the serving plates and top with a drumstick.