Smoked Turkey and White Bean Cassoulet

Cut off roots and trim dark-green tops from leeks. Cut each leek lengthwise in half, then crosswise into 1/2-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water; swish to remove sand. Transfer leeks to colander, leaving sand in bottom of bowl. Repeat process, changing water, until all sand is removed. Drain well. Slice 2 cloves garlic. Crush remaining clove with press; set aside.

In 7-quart Dutch oven or heavy saucepot, heat 2 tablespoons oil on medium until hot. Add leeks, carrots, celery, garlic slices, and 1/4 teaspoon freshly ground black pepper. Cook 15 to 20 minutes or until tender, stirring occasionally.

Meanwhile, with kitchen string, tie thyme, bay leaf, and parsley stems together. To Dutch oven, add broth and water; heat to boiling on high. Add turkey, beans, and herb bundle, immersing turkey in liquid as much as possible. Reduce heat to medium-low, cover partially, and simmer 40 minutes.

Meanwhile, in 12-inch skillet, heat remaining tablespoon oil on medium. Add crumbs and crushed garlic. Cook 3 to 4 minutes or until golden, stirring. Remove from heat; stir in chopped parsley.

With tongs, remove and discard herb bundle; transfer turkey to cutting board. When cool enough to handle, pull meat from bone; discard skin, bone, and sinews. Shred meat; return to Dutch oven. Cook 3 to 5 minutes or until heated through. Makes about 8 cups. Divide among serving bowls; top with crumbs.