This hearty casserole consists of turkey
kielbasa sausage and cooked turkey with great northern beans,
tomatoes, white wine, herbs and spices.
Quick
Turkey Cassoulet
- 1 cup fresh bread crumbs
(3 slices)
2 teaspoons olive oil
2 onions, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
1/4 pound Honeysuckle White Sweet Italian Sausage, thinly sliced
1 1/2 cups Honeysuckle White Breast Chops, cooked and diced or
use 1 1/2 cups Honeysuckle White Breast Tenderloin, cooked and
diced
2 (15-ounce) cans great northern beans, drained and rinsed
1 (14 1/2-ounce) can whole tomatoes, drained and coarsely chopped
1 cup defatted chicken stock
1/2 cup dry white or red wine
1 1/2 teaspoon fresh thyme, chopped or use 1/2 teaspoon dried
thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Preheat oven to 350°F
(175°C). Spread breadcrumbs on a baking sheet and bake for
6 to 8 minutes, stirring occasionally, until crisp and lightly
colored; set aside.
- Meanwhile, in a Dutch
oven or flameproof casserole, heat oil over medium heat; add
onions, carrots and garlic and cook, stirring, until just beginning
to color, about 5 minutes. Add kielbasa and cook, stirring, until
it is lightly browned, about 5 minutes longer. Add turkey, beans,
tomatoes, chicken stock, wine, thyme, salt and pepper; bring
the mixture to a simmer.
- Sprinkle the cassoulet
with the reserved bread crumbs and place in the oven to bake
for 20 to 30 minutes, or until browned and bubbling.
Makes 10 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
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