Prep: 15 min  Cook: 2 hr  
Cost per Serving: 92 cents

 1 cup thinly sliced onion
 1 tablespoon minced garlic
 4 turkey drumsticks (3 3/4 pounds), skin removed
 1 pound carrots (about 8 medium-size), cut in 1-inch 
 2 teaspoons Italian herb seasoning
 1/2 teaspoon salt
 2 cans (15 to 16 ounces each) cannellini (white kidney 
beans), rinsed and drained

You'll need an ovenproof pot with a tight-fitting lid, 
since there is no added liquid and
the turkey cooks in its own juices.
1. Heat oven to 325 F.
2. Put onion and garlic in a 4- to 5-quart ovenproof 
pot. Add drumsticks in a single layer.
Sprinkle with carrots, herbs and salt. Cover with foil, 
then lid. Bake 1 1/2 hours, stirring
3. Stir beans into pan juices. Cover and bake 1/2 hour 
longer or until turkey and carrots
are tender and beans have slightly thickened the sauce.

* Serves 4. Per serving: 566 cal, 69 pro, 41 g car, 
13 g fat, 208 mg chol, 828 mg sod.
Exchanges: 2 starch/bread, 2 1/4 vegetables, 7 lean 

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