Cassoulet with Turkey and Sausage
December 2, 2014
This Cassoulet with Turkey and Sausage is a rich, slow-cooked casserole originating in the south of France, containing meat, and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. I made this to use up our leftover turkey. Instead of the bread crumbs on top, I put leftover stuffing.
- Prep: 10 mins
- Cook: 2 hrs 10 mins
- Yields: 8 Servings
Ingredients
2 15 ounce cans white beans (such as cannelloni or Great Northern), drained
1 pound sausage, cut into ½” discs (Toulouse sausage or mild Italian)
1 bouquet garni (1 bay leaf, 2 sprigs thyme, 1 stem parsley, 2 whole sprigs fresh sage)
14 1/2 ounces can diced tomatoes, undrained
1/2 teaspoon freshly ground black pepper
2 cups stale white bread, cut into cubes
Directions
1Heat the oven to 350 degrees.
2In a large Dutch oven with a lid, heat 2 tablespoons olive oil and then add the sausage, onions and carrots, browning over medium-high heat, about 10 minutes. Then add the garlic, the bouquet garni, tomatoes with juice, beans, chicken stock, salt and pepper. Stir to combine. Cover with the lid and cook in the oven for 1 1/2 hours.
3In a food processor, pulse the stale bread until you have fine crumbs; add the remaining minced garlic, the parsley and 1 tablespoon olive oil and pulse until combined. Set aside.
4Add a little stock to cover the beans, if needed. Spread the bread crumb mixture on top. Cook uncovered for 30 minutes; the crust should be golden and bubbly.
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