Smoked Turkey and White Bean Casserole with Herbed Crumb Topping

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Big hit with my family! We are not dark meat eaters but who can afford to not use every bit of a very economical whole turkey?
Even my pickiest eaters LOVED IT! A few notes - don't be afraid to spice it up. I made a batch of Emeril's Essence and started out with exactly what the recipe called for. Instead of adding salt and pepper to taste, I added more Essence. It may be that I used cranberry beans instead of navy beans (it's all I had in the pantry and maybe my beans didn't absorb as much spice as expected, but we wanted a little more zing. I probably added a good tablespoon more directly onto the casserole before adding the crumb topping. I used a leg, thigh, and wing for the meat and it was more than plentiful. Lots of meat in this casserole. It made a 9x13 pan and we got 10 servings from it. Possibly could have had more but my husband really filled his plate full. We will make this again.

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Give it a twist , Use sour cream and moz or colby Jack instead of Mayo you might be happier.. I'm a cheese head at heart. I always cut the mayo in half and use more sour cram in every recipe. Everyone likes it better..DUH! ALWAYS use REAL MAYO and no kraft ...Hellman's and others are much better..

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I tried this recipe but at the request of my husband substituted smoked ham for the smoked turkey {he is not a bird person}. It came out great- No leftovers.

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I made this dish today and it came out very well. The texture was perfect, and it looked great. The only flaw was my fault. Watch the salt! When you season the broth, remember it is going to reduce down and concentrate the salt flavor. The other thing was, the recipe says to salt and pepper the crumb topping. Next time I make this, and I will, I might pepper it, but no salt. The salt in the topping really affects the dish. Don't get me wrong, the dish was still delicious and everyone kept asking for more. But, I know when a dish has too much salt in it and I know it was my fault, not the recipe or Emeril (or his staff.

What a terrific meal for only a few bucks.

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As with any recipe: your read the ingredients and make changes to fit your taste, your health issues, your budget, or what you have on hand. The changes I made was > I used about a tablespoon of olive oil and 5 chicken boullion cubes for the stock, and crushed red pepper in place of cayenne. Everyone just loved it.

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The cooking process is too complicated. would be better as a white bean and ham-hock soup. The crumb top was too dry. I would never make it again. threw it out.

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This would be a great way to use up the legs my family doesn't eat at Thanksgiving.

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This is a wonderful low budget recipe. Easy to make. I loved the way Emeril demonstrated it on his show. My family loved it!

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was much like white lima's & ham which we in our family have eaten for generations, but still pretty good....

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This was easy but long to make but well worth it on a cold winter's day -would definitely make it again.