Serving
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Turkey Cassoulet
North America

Serves
Effort:
Sched:
DoAhead:  
4 main  
***
3-1/2 hr  
Most
This flavorful bean soup takes quite a few steps, but the pace is leisurely. Actually you can make it ahead and finish when the leftover turkey becomes available. This method starts in a sauté pan and finishes in a coverable casserole but you could do it in one flame and oven-proof vessel all the way through.



8
8
8
6
1
3
1
8
1-1/2
1/2
1/8
------
1
1
1
1
------
1
1/2
1/2
oz
oz
oz
oz
oz
cl
c
oz
c
t
t
---




---
cl
T
T
White Beans dry  
Sausage (1)
Turkey, dark
Onion
Carrot
Garlic
Bread Cubes
Diced Tomatoes
Stock (2)
Salt (or tt)
Pepper (or tt)
-- Herbs
Bay Leaf
Thyme sprig
Parsley stem
Sage sprig
------------
Garlic
Parsley, flat
Olive Oil
Prep   -   (2 to 8 hrs - 25 min work)
  1. Soak the BEANS 8 hours in water with 1/2 T salt (yes, salt) - OR - put them in a pot with three cups of water and 1/2 T salt, bring to a boil, remove from the heat and let soak for at least an hour (see our page Soaking / Brining Dried Beans).
  2. Cut SAUSAGES into largish chunks.
  3. Cut TURKEY into pieces about the same size as the sausage chunks.
  4. Dice ONION and CARROT small. Crush GARLIC and chop fine. Mix all.
  5. Cut enough bread into cubes to make one cup. Bake in oven at about 325°F/160°C just long enough to be firm but not browned. Set aside.
Run   -   (2-1/2 hrs)
  1. Preheat Oven to 350°F/175°C.
  2. Place the Sausage pieces In a sauté pan sufficient to hold the entire recipe. Add 1/8 inch water and place on high heat. When the water has boiled out it should have rendered enough fat to fry the sausage pieces. Fry stirring until lightly browned all over. Remove sausage and set aside leaving the fat in the pan.
  3. Add the Onion mix to the pan and fry stirring until onions are translucent but not starting to color. If your sausage didn't produce enough fat to fry add a little olive oil.
  4. Pour in Diced Tomatoes, including their juice, and deglaze the pan. Pour in the soaked Beans and enough Stock to just come to the top of the beans. Season to taste with Salt and Pepper and stir to mix thoroughly. Bring to a simmer.
  5. Place all Herbs items in the bottom of a coverable ovenproof casserole. Pour the Bean Mix over and arrange the Sausage Chunks on top. Adjust Stock level to just come up to the top of the beans.
  6. Cover tightly and bake in the oven for 1-1/2 hours at 350°F.
  7. While the dish is baking prepare the topping. Run the bread cubes in a small food processor or other device until reduced to crumbs. Crush and chop one clove of GARLIC, chop PARSLEY, and and add them to the crumbs. Process a moment to mix, then add 1/2 T Olive Oil and process a few moments more to blend.
  8. Uncover the casserole and place the turkey chunks around among the sausage chunks pressing them down a little into the beans. Check the stock level and add more if required to bring it up nearly to the top of the beans.
  9. Sprinkle the Crumb Mix evenly over the top of the casserole, check that nothing sticks up too high and put it back in the oven, uncovered. Bake at 350°F/175°C for another 1/2 hour when the crust should be lightly browned and the dish bubbly.
NOTES:
  1. Sausage:   Mild Italian sausage links will do, or any other flavorful sausage that will hold together well in big chunks when fried.
  2. Stock:   preferably this will be stock you just made out of the roasted turkey carcass after stripping the meat off.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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