Turkey Cassoulet

Staff

This chill-chasing one-pot meal is a great way to use up leftover turkey...

 

3 tablespoons olive oil, divided

2 large carrots, peeled and diced

3 ribs celery, thinly sliced

1 medium onion, minced

5 cloves garlic, minced, divided

3 cans (15 ounces each) cannellini beans, drained

1 can (8 ounces) tomato sauce

2 to 3 cups cooked turkey meat, cut into 1 1/2 inch pieces

3/4 pound smoked turkey or chicken sausage, diagonally sliced, 1/2-inch thick

1 1/2 cups chicken or turkey broth

1/2 teaspoon dried thyme leaves

Pinch of ground cloves

Salt and freshly ground black pepper to taste

1 cup fresh, coarse white bread crumbs

1/4 cup minced fresh parsley

Preheat oven to 350 degrees.

Heat 1 1/2 tablespoons of olive oil in a Dutch oven or oven-proof casserole over medium-high heat. Add carrots, celery, onion and three cloves of the minced garlic and saute until softened, 5 to 7 minutes. Remove from heat and add the beans, tomato sauce, turkey and smoked sausage. Pour in broth and stir to combine. Season with thyme, cloves, salt and pepper, and stir again. Cover pot and bake the cassoulet for 45 minutes.

Meanwhile, mix together the bread crumbs, parsley and remaining 1 1/2 tablespoons olive oil. Uncover the cassoulet and sprinkle the bread-crumb mixture evenly over the top. Continue baking, uncovered, until the crumbs are lightly browned and the cassoulet is bubbling, about 20 minutes more. Serve the cassoulet hot in wide soup bowls. Serves 8.

 

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