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August 2, 2011
Hearty Turkey Cassoulet
Poultry Classics
Prep time:
38 minutescooking time:
30 minutes“No one left the table hungry after a bowl of this rib-sticking, tasty stew.”
Ingredients
Serves 8
- 1 pound each carrots and kielbasa
- 29 ounces canned tomatoes
- 1 tablespoon vegetable oil
- 3 cups sliced onions
- 1 1/4 cups sliced celery
- 2 cups chopped cooked turkey (12 1/2 ounces)
- 2 (19-ounce) cans cannellini beans, drained
- 1 3/4 cups water
- 1 each beef bouillon cube and bay leaf
- 1 teaspoon salt
- Bread crumbs and parsley
Directions
1
Peel carrots and cut into 1/2-inch slices. Combine carrots with enough water to cover in a medium saucepan. Bring to a boil. Boil just until crisp-tender; drain well.
2
Cut sausage into 1/2-inch slices. Cook in a 5-quart Dutch oven over medium heat, stirring frequently, until browned. Remove sausage to a bowl using a slotted spoon. Reserve the pan drippings.
3
Pour the undrained tomatoes into a bowl. Chop tomatoes. Stir the vegetable oil into the reserved pan drippings. Heat over medium heat until hot. Add carrots, onions and celery and mix well. Cook, stirring frequently, until tender. Stir in the sausage, turkey, beans, undrained tomatoes, water, bouillon cube, bay leaf and salt.
4
Simmer, stirring occasionally, for 30 minutes. Remove and discard the bay leaf. Ladle stew into a large serving bowl. Sprinkle with bread crumbs and parsley just before serving.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Although cannellini beans are traditional in cassoulet, Grandma was more likely to have red kidney beans on hand. She often substituted an equal amount of them for the cannellini beans because they have a similar mild flavor. Once she even used butter beans. Everyone was too busy eating to notice the difference.
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