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.
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.
