Milk and Parmesan Braised Turkey and Beans

When the Thanksgiving feast is over, turn your leftover bone-in turkey parts into a cozy stew with this recipe from our chef/partner Justin Chapple. Braising turkey parts in a combination of stock and half-and-half results in meat that is supremely succulent and tender. Fresh hardy herbs—rosemary, sage, and thyme—and parmesan rind gives the broth lots of flavor while cannellini beans and chickpeas add heft.

¼ cup extra virgin olive oil

4 ounces bacon, chopped

1 large onion, finely chopped

3 celery ribs, finely diced

8 garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper

8 cups turkey or chicken stock

1 ½ cups half-and-half

1 ½ pounds roasted bone-in turkey drumsticks and thighs (see Note)

2 sage sprigs, 2 rosemary sprigs, 4 thyme sprigs, and 2 bay leaves, tied in a bundle

1 (4-oz.) Parmesan rind

2 (14-oz.) cans cannellini beans, rinsed and drained

2 (14-oz.) cans chickpeas, rinsed and drained

Finely grated Parmesan, chopped parsley, and crushed red pepper, for serving

In a large Dutch oven, heat the olive oil over medium. Add the bacon and cook, stirring, until just starting to render, about 3 minutes. Add the onion, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and browned, about 8 minutes.

Add the stock to the Dutch oven and bring to a simmer over medium high. Using a wooden spoon, scrape any brown bits from the bottom and side of the Dutch oven. Add the half-and-half, then nestle the turkey parts, herb bundle, and parmesan rind in the liquid. Cover and simmer over low heat until the turkey is falling off the bone, about 1 hour and 15 minutes.

Using tongs, transfer the turkey parts to a plate and let cool slightly. Remove the meat from the bones and shred into bite-size pieces; discard the skin and bones. Stir the turkey and beans into the stew. Cover and simmer over low heat for 15 minutes; discard the herb bundle and parmesan rind. Season the stew with salt and pepper. Ladle into bowls and serve with grated parmesan, chopped parsley, and crushed red pepper.

Note: Two roasted drumsticks and one thigh will weigh approximately 1 ½ pounds. Once the meat is removed from the bones, you should have about 1 pound of meat.