Turkey Cassoulet

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DELICIOUS

Description

Recipe developed by Associate Professor Stephen Scaife, CEC, CCE of Johnson-Wales University, Providence, RI.

Ingredients

Dry White Beans (Cannellini), Soaked Overnight: 1 Pound
Fresh Pearl Onions, Peeled: 1/2 Pint
Olive Oil: 4 Ounces
TURKEY THIGH OR DRUMSTICK, Cubed: 4 Pounds
TURKEY PASTRAMI, Cut Into 1/2-Inch Cubes: 1 Pound
SMOKED TURKEY SAUSAGE, Cut Into 1/2-Inch Cubes: 2 Pounds
ITALIAN TURKEY SAUSAGE, Cut Into 1/2-Inch Pieces: 2 Pounds
Garlic, Minced: 6 Cloves
Flour: 1/4 Cup
Dried Thyme: 1 Teaspoon
Bay Leaves: 3
Dried Rosemary: 1 Teaspoon
TURKEY STOCK: 2 Quarts
Salt And Black Pepper: As Needed
Chopped Parsley: 3 Tablespoons

Directions

1
Drain beans from soaking water. Rinse well.
2
Simmer in 2 quarts water until soft, about 40 minutes.
3
Drain, cool and refrigerate.
4
In a separate saucepot, simmer onions in water until tender, drain, cover and refrigerate.
5
In a 3-quart heavy gauge stockpot, heat oil and cook the cubed dark turkey meat, turkey pastrami and turkey sausages for 10-12 minutes on medium heat, stirring frequently.
6
Continue to cook until all pink color disappears from the poultry.
7
Add garlic and continue to cook for one more minute.
8
Sprinkle flour over the turkey and sausages, stir well to combine.
9
Cook for 3 minutes over low heat.
10
Stir in herbs. Add stock and stir constantly until liquid comes to a boil, then lower to a simmer.
11
Cover and continue to simmer for 20-30 minutes.
12
Remove bay leaves, stir in beans and onions.
13
Simmer for several minutes. Season to taste with salt and pepper.
14
Finish with parsley.