| 1. |
Wash and pick through the beans. Chop onions. Debone and cube turkey meat. |
| 2. |
Place the beans in a large crock pot, cover with water and cook on low. Add the celery salt, bouillon cubes, basil, bay leaves, garlic and chervil. |
| 3. |
Use one tablespoon of olive oil to sauté the onions, add to the crock pot. |
| 4. |
Sprinkle some of the cajun spice, paprika and red pepper on the turkey. Use the other tablespoon of olive oil to brown the turkey cubes and add to the crock pot. |
| 5. |
Simmer on low for several hours until the beans plump and are tender. Remove the bay leaves. |
| 6. |
Spoon some of the hot broth into a bowl, add the milk and sour cream and stir until well mixed. |
| 7. |
Add to the crock pot and gently stir under without breaking the beans. Freshen the spice mix, simmer on low until heated through again. |
| 8. |
Serve with sliced muenster cheese, extra sour cream, sliced onion and/or corn bread. |
