Turkey And Butter Bean Cassoulet Recipes

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TURKEY AND BEAN CASSOULET



Turkey and Bean Cassoulet image

Enjoy dinner tonight this French classic - beans, tomatoes and turkey cassoulet - slow cooked for a delicious meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 18h25m

Yield 6

Number Of Ingredients 12

1 1/2 cups dried great northern beans
1 lb. fresh turkey breast tenderloins, cut into 1-inch pieces
1 cup sliced celery
1 medium green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/4 teaspoon pepper
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 1/2 cups water
1 (14.5-oz.) can diced tomatoes, undrained
3/4 teaspoon salt

Steps:

  • Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
  • Drain beans; discard water. Place beans and all remaining ingredients except tomatoes and salt in 3 1/2 to 4-quart Crocker-Pot® Slow Cooker.
  • Cover; cook on low setting for 8 to 10 hours.
  • To serve, remove bay leaves. Stir in tomatoes and salt. Cover; cook on low setting an additional 10 minutes or until thoroughly heated.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 11 g, Protein 31 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 640 mg, Sugar 4 g

WHOLE-GRAIN BEAN AND TURKEY CASSOULET



Whole-Grain Bean and Turkey Cassoulet image

This casserole is super flavorful, thanks to the turkey kielbasa, and packed with fiber, at 15 grams per serving (more than half the suggested daily intake!). Leftovers can be frozen for up to 1 month.

Provided by Food Network Kitchen

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

Cooking spray
1 medium onion, quartered
1 stalk celery, cut into 3-inch pieces
4 sprigs fresh parsley
3 sprigs fresh thyme
1 clove garlic
1 dried bay leaf
2 whole cloves
3/4 cup whole-grain breadcrumbs
3 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1/2 pound smoked turkey kielbasa, cut into 1/2-inch chunks
4 cups low-sodium chicken broth
1 pound farro (about 2 1/4 cups)
Kosher salt
Two 15-ounce cans low-sodium great Northern beans, rinsed and strained
1/2 cup crushed tomatoes
1/2 cup dry red wine
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.
  • Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center. Tie opposite corners of the cloth to make a packet; set aside.
  • Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.
  • Heat the oil in a large Dutch oven or pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes. (Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.) Remove the kielbasa and set aside. Add the broth to the pot and scrape up any browned bits. Increase the heat to medium-high. Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid. Bring to a boil, then partially cover and reduce the heat to simmer. Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid). Discard the cheesecloth packet. Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes.
  • Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs. Bake until golden brown and bubbling around the edges, 15 to 20 minutes. Serve hot.

TURKEY SAUSAGE CASSOULET



Turkey Sausage Cassoulet image

Come home to a French-inspired turkey-bean classic dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 4

Number Of Ingredients 7

1/2 pound fully cooked smoked turkey sausage ring, cut into 1/2-inch slices
1 medium carrot, shredded (2/3 cup)
1 small onion chopped (1/4 cup)
2 cans (15 or 16 ounces each) great northern beans, drained and 3/4 cup liquid reserved
1 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

  • Mix all ingredients including reserved bean liquid in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.

Nutrition Facts : Calories 340, Carbohydrate 57 g, Cholesterol 30 mg, Fiber 14 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg

TURKEY CASSOULET



Turkey Cassoulet image

I have had this recipe for years. It is one of our favorites - healthy and so easy, as well as delicious!

Provided by Julie F

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb turkey sausage, in 1/2-inch slices
2 slices bacon, chopped
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1 garlic clove, pressed
2 (15 ounce) cans cannellini beans, drained
1 (15 ounce) can stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf

Steps:

  • Combine turkey, bacon, celery, onion and garlic in a 13 x 9 baking dish. Bake in 500 degree oven for 15 minutes. Reduce oven temperature to 450. Stir in beans, tomatoes, salt, pepper and bay leaf. Cover with foil. Bake 25 minutes or until hot and bubbly. Remove and discard bay leaf.

Nutrition Facts : Calories 437.7, Fat 18.6, SaturatedFat 4.2, Cholesterol 137.1, Sodium 1719.5, Carbohydrate 42.2, Fiber 13.2, Sugar 9.3, Protein 26

THREE-BEAN CASSOULET



Three-Bean Cassoulet image

Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. "You can serve it on the side or as a satisfying meatless main dish," says Carol Berigan of Golden, Colorado. "The veggies add an interesting mix of tastes, colors and textures."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 cup finely chopped carrots
1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 274 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1107mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 14g fiber), Protein 14g protein.

BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET



Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet image

A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion.

Provided by French Tart

Categories     One Dish Meal

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 17

200 g smoked bacon, rashers cut into pieces or 200 g smoked lardons
2 onions, peeled and sliced thickly
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
2 (400 g) cans butter beans, drained
4 tablespoons creme fraiche
2 tablespoons tomato puree
100 ml red wine
1 teaspoon sugar (optional)
salt
pepper
olive oil
4 tablespoons fresh breadcrumbs
4 tablespoons freshly grated parmesan cheese
1 teaspoon dried garlic granules or 1 -2 garlic clove, peeled and minced finely
2 tomatoes, sliced thinly
salt
pepper

Steps:

  • Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
  • Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
  • Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
  • Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
  • In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
  • Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
  • Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
  • Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
  • Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
  • Serves 3 people as a main meal and 6 people as an accompaniment.

AD-LIB TURKEY CASSOULET



Ad-Lib Turkey Cassoulet image

Provided by David Tanis

Categories     dinner, project, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound flageolets or cannellini beans
1 small onion, halved, peeled and stuck with 2 cloves
1 bay leaf
Salt
2 turkey legs (drumstick and thigh), about 1 1/2 pounds each
Salt and pepper
About 8 cups hot chicken, turkey or bean broth
2 tablespoons butter, plus 2 tablespoons melted
1 large onion, diced
Pinch cayenne
2 tablespoons chopped thyme
6 garlic cloves, minced
1 bunch small carrots, peeled, cut into 2-inch chunks
1/2 pound slab bacon, cut into 1/4-inch lardons, simmered for 2 minutes in water and drained
1/2 pound smoked garlic sausage, cut into 1/2-inch slices
2 cups coarse dry bread crumbs
2 tablespoons olive oil
2 tablespoons chopped parsley

Steps:

  • The day before assembling the cassoulet, season turkey legs generously with salt and pepper, then wrap and refrigerate overnight. Pick over beans and give them a rinse. Soak beans in a large bowl of cold water overnight.
  • The next day, drain beans and put them in a large pot. Pour in fresh water to cover beans by 3 inches. Add small onion stuck with cloves and bay leaf. Bring to a boil over high heat, then lower to a simmer. Cook gently for 60 to 90 minutes, until tender. Add 2 teaspoons salt and stir with a wooden spoon to distribute. Let beans cool in the cooking liquid. (Beans may be cooked up to 2 days ahead and kept refrigerated in their liquid.) Drain beans in a colander set over a bowl. Reserve and use bean broth if you wish.
  • Meanwhile, bring turkey legs to room temperature and heat oven to 400 degrees. Put legs in a roasting pan and cook, uncovered, until nicely browned, about 30 minutes. Reduce heat to 375. Add 3 cups hot broth to pan, then cover tightly and bake for 1 hour, or until meat is very tender. Remove legs from pan and let cool, reserving pan juices. Take off skin and gristle and remove bones (save these for stock), then tear or cut turkey meat into rough wide strips. Set aside.
  • Melt 2 tablespoons butter in a wide, heavy soup pot over medium-high heat. Add diced onion and season generously with salt and pepper. Let onions soften and color a bit, stirring, then add cayenne, 1 tablespoon thyme and 3 cloves minced garlic. Add carrots and stir to coat. Add reserved pan juices plus 2 cups hot broth, turn down heat, and simmer until carrots are cooked but still firm, about 10 minutes. Add beans and gently mix with onion and carrot. Add turkey and bacon. Let simmer for 10 minutes more, adding broth as needed to keep beans a bit soupy, but not drowning. Taste broth and beans and adjust seasoning.
  • Transfer bean mixture to a low, wide 3-quart baking dish. Arrange garlic sausage evenly over surface, then push down to bury each slice. Put bread crumbs in a small bowl and add olive oil and the 2 tablespoons melted butter. Add remaining thyme and garlic, and the parsley. Season with salt and pepper, and mix well with hands.
  • Sprinkle crumb mixture over beans in an even layer. Push down on crumbs so they absorb some of the liquid. Carefully add more broth around edges of pan to make sure beans are well moistened. Cover tightly with foil and bake for 1 hour at 350 degrees. Remove foil and bake uncovered until bread crumbs are crisped and brown, about 30 minutes. Let dish rest for 15 minutes, then serve, making sure everyone gets some crust. (May be prepared 1 or 2 days ahead and refrigerated. To reheat, bring to room temperature, moisten with hot broth and bake as directed above.)

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 36 grams, Fiber 12 grams, Protein 53 grams, SaturatedFat 12 grams, Sodium 1391 milligrams, Sugar 6 grams, TransFat 0 grams

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