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Turkey Cassoulet 2005-12-01
National Turkey Federation
December 1, 2005
3 Min Read
National Turkey Federation
Yield: 10
Food Cost: 19%
Establishment: Club Operation, Business and Industry Account, Home Meal Replacement
Ethnicity: French
Meal Type: Soup, Stew, Chili
Preparation Method: Saute, Simmer
Product Type: Turkey Sausage - Other Varieties, Turkey Sausage - Italian, Turkey Pastrami, Turkey Thighs
Ingredients
1 Pound dry white beans (cannellini), soaked overnight
1/2 Pint fresh pearl onions, peeled
4 Ounces olive oil
4 Pounds TURKEY THIGH OR DRUMSTICK, cubed
1 Pound TURKEY PASTRAMI, cut into 1/2-inch cubes
2 Pounds SMOKED TURKEY SAUSAGE, cut into 1/2-inch cubes
2 Pounds ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces
6 Cloves garlic, minced
1/4 Cup flour
1 Teaspoon dried thyme
3 bay leaves
1 Teaspoon dried rosemary
2 Quarts TURKEY STOCK
As needed salt and black pepper
3 Tablespoons chopped parsley
Drain beans from soaking water. Rinse well. Simmer in 2 quarts 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 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. 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, then lower to a simmer. Cover and continue to simmer for 20-30 minutes.
Remove bay leaves, stir in beans and onions. Simmer for several minutes. Season to taste with salt and pepper. Finish with parsley.
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