Soups Stews and Chilis

Turkey & White Bean Cassoulet

I love dishes like this for the fall time. One pot meals that can use up a number of ingredients in the house, and make doing the dishes a piece of cake. This is a very basic cassoulet recipe, which means that you can throw any vegetables or other ingredients in it that you’d like. A kitchen sink dish if you will. Zucchini, eggplant, and any type of squash would be great additions.

Turkey and White Bean Cassoulet.jpg

Turkey and White Bean Cassoulet
Makes: 4 servings
Prep Time: 10 minutes    Cooking Time: 70 minutes    Total Time: 1 hour 20 minutes

Ingredients:
4 herb flavored turkey sausage links
2 cans white beans, rinsed and drained
1 large (14.5 oz) can diced tomatoes
1 large white onion, halved and thinly sliced
4 cloves of garlic, minced
2 tbs olive oil
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
1 bay leaf
½ cup white wine
32 oz chicken stock
salt and pepper to taste

For Topping
1 tbs olive oil
¾ cup panko bread crumbs
fresh parsley, minced for garnish
salt and pepper to taste

Directions:
1. Heat a cast iron soup pot over medium heat.

2. Add the sausage to the pan and cook for 5 minutes, turning as they cook to brown all sides. Remove the sausage and set aside.

3. Add the olive oil, onions, and garlic to the pan. Saute for 4 minutes, stirring as the onions cook. Add the white beans, rosemary, thyme, and bay leaf. Saute for 2-3 minutes.

4. Add the white wine, tomatoes and stock. Cook for 45 minutes, stirring occasionally to prevent the cassoulet from sticking to the bottom of the pan. Season to taste with salt and pepper.

5. Preheat your oven to 350 degrees.

6. Cut the sausage into large slices and add them to the pot after the 45 minutes. Put all of the cassoulet contents into an oven-safe baking dish. Mix the topping ingredients together and sprinkle over the top. Cook another 15 minutes in the oven. Garnish with fresh parsley before serving.

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