Ingredients

  • 2 cups brandy, divided
  • 3 cups (2-inch-thick) slices celery
  • 1 cup dried garbanzo beans
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 6 thyme sprigs, tied with kitchen string
  • 1 (5 1/2-pound) whole turkey breast, skinned
  • 3 cups Turkey-Saffron Stock
  • 1 (1-pound) veal shank (2 inches thick)
  • 3 cups water
  • 1 1/2 pounds Yukon gold potatoes, quartered

Ready In 660 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover; let stand overnight.
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Step 2

  • Drain beans.
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Step 3

  • Split turkey in half lengthwise. Pierce turkey liberally with a paring knife.
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Step 4

  • Place turkey, meat side down, in a 13 x 9inch glass or ceramic baking dish.
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Step 5

  • Add 1 1/2 cups brandy. Cover and refrigerate overnight. Discard marinade.
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Step 6

  • Heat a large Dutch oven or stockpot over medium-high heat.
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Step 7

  • Add oil to pan; swirl to coat.
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Step 8

  • Add veal; cook for 10 minutes, browning on both sides.
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  • Length: 10 minutes

Step 9

  • Add drained beans, Turkey-Saffron Stock, 3 cups water, and thyme; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 10 minutes, skimming off and discarding foam as needed.
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  • Length: 70 minutes

Step 10

  • Add turkey and salt. Cover and cook for 35 minutes, skimming occasionally.
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  • Length: 35 minutes

Step 11

  • Add celery and potatoes. Cover and cook for 40 minutes or until thermometer registers 155 when inserted into the thickest part of the breast.
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  • Length: 40 minutes

Step 12

  • Remove turkey; cover with foil.
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Step 13

  • Add remaining 1/2 cup brandy to pan, and cook, uncovered, 20 minutes or until potatoes are tender.
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  • Length: 20 minutes

Step 14

  • Remove thyme; discard. Divide bean mixture evenly among 12 bowls. Slice turkey across grain into thin slices. Divide turkey and veal evenly among bowls.
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