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Turkey Cassoulet 2005-10-01
Food Management Staff
October 1, 2005
1 Min Read
FM Staff
YIELD: 20 servings
2 lbs. dry white beans, soaked overnight
1 pint fresh pearl onions, peeled as needed, water
8 oz. olive oil
8 lbs. turkey thigh or drumstick meat, cubed
2 lbs. turkey pastrami, cut into 1/2" cubes
4 lbs. smoked turkey sausage, cut into 1/2" cubes
4 lbs. Italian turkey sausage, cut into 1/2" pieces
12 cloves garlic, minced
1/2 cup flour
2 tsps. dried thyme
6 each bay leaves
2 tsps. dried rosemary
4 qts. turkey stock
as needed salt and black pepper
6 Tbsps. chopped parsley
Drain beans from soaking water. Rinse well. Simmer in 4 qts. water until soft, about 40 minutes. Drain, cool and refrigerate.
In a separate saucepot, simmer onions in water until tender; drain, cover and refrigerate.
In a large, heavy gauge stockpot, heat oil and cook the cubed dark turkey meat, turkey pastrami and turkey sausages for 10 to 12 minutes on medium heat, stirring frequently. Continue to cook until all pink color disappears from the poultry.
Add garlic and continue to cook for one more minute. Sprinkle flour over the turkey and sausages, stir well to combine. Cook for 3 minutes over low heat. Stir in herbs. Add stock and stir constantly until liquid comes to a boil; lower to a simmer. Cover and continue to simmer for 20 to 30 minutes.
Remove bay leaves, stir in beans and onions. Simmer for several minutes. Season to taste with salt and pepper. Finish with parsley.
Recipe from Associate Professor Stephen Scaife, Johnson & Wales University, Providence, RI. Photo from the National Turkey Federation.
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