Makes 10 Servings
(12-ounce) package JENNIE-O® Turkey Bacon, divided
(16-ounce) package JENNIE-O® Lean Ground Turkey
cup packed brown sugar
tablespoons apple cider vinegar
tablespoons yellow mustard
(15-ounce) can butter beans, drained
(15-ounce) can kidney beans, rinsed and drained
(15-ounce) cans pork and beans
(15-ounce) can pinto beans, rinsed and drained
In large skillet over medium heat, cook bacon 6 to 7 minutes or until crisped and browned. Remove from pan. Chop and reserve.
In same large skillet, cook turkey and onion over medium high heat, stirring to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Transfer to a 4-quart slow cooker.
In small bowl, combine brown sugar, ketchup, vinegar, mustard, salt and pepper; add to meat mixture. Stir in beans and half of the bacon. Cover and cook on LOW 4 to 5 hours or until heated through. Garnish top with remaining chopped bacon.
Alternatively, bake mixture in a casserole at 325°F 40 to 45 minutes or until bubbly. Top with remaining chopped bacon.