Turkey Cassoulet Recipes

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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 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

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

TURKEY AND BUTTER BEAN CASSOULET



Turkey and Butter Bean Cassoulet image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 14

4 turkey drumsticks
1 teaspoon freshly cracked pepper
1 teaspoon sea salt
1/2 teaspoon paprika
2 tablespoons canola oil
4 cups low-sodium organic chicken stock
2 cups canned whole San Marzano tomatoes, crushed by hand
1/2 cup fresh parsley leaves, minced
2 teaspoons pure maple syrup
2 cloves garlic
2 yellow onions, sliced
1 bay leaf
1 sprig fresh thyme
2 cup uncooked butter beans, rinsed

Steps:

  • Preheat the oven to 325 degrees F.
  • Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.
  • Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.
  • Ladle the butter beans and sauce onto the serving plates and top with a drumstick.

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

CASSOULET SOUP



Cassoulet Soup image

Categories     Soup/Stew     Bean     turkey     Quick & Easy     Sausage     Goose     Winter     Tailgating     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

1 small onion, chopped
3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds
1 teaspoon dried thyme
2/3 cup dry white wine
2 cups canned low-salt chicken broth
1 15-ounce can cannellini (white kidney beans) or Great Northern beans, drained
1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat
2 tablespoons chopped fresh parsley

Steps:

  • Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

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

CASSOULET FOR TODAY



Cassoulet for Today image

French cassoulet is traditionally cooked for hours. This version of the rustic dish offers the same homey taste in less time. It's easy on the wallet, too. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 18

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 bacon strips, cooked and crumbled
TOPPING:
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley
1 garlic clove, minced

Steps:

  • Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan., In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil., Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes longer., Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.

Nutrition Facts : Calories 394 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 736mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 33g protein. Diabetic Exchanges

EASY SMOKED TURKEY SAUSAGE CASSOULET



Easy Smoked Turkey Sausage Cassoulet image

Make and share this Easy Smoked Turkey Sausage Cassoulet recipe from Food.com.

Provided by Tisy Adams

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 lb smoked turkey sausage, sliced
4 garlic cloves, minced
2 stalks celery, sliced
1 medium onion, chopped
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1 (14 ounce) can low sodium chicken broth
1 dash crushed red pepper flakes
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, undrained
1 teaspoon brown sugar
3 green onions, sliced

Steps:

  • In Dutch oven or heavy pot, cook sausage in oil until brown on all sides.
  • Remove sausage.
  • Cook garlic, celery, and onion with thyme and rosemary in the same oil until tender.
  • Add broth, crushed red pepper and sausage.
  • Heat to boiling; reduce heat.
  • cover and simmer 30 minutes.
  • Add beans and brown sugar and cook 10 minutes longer.
  • Garnish with sliced green onions.

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