Turkey Sausage Cassoulet Recipes

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CASSOULET WITH SAUSAGE



Cassoulet With Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield 8 to 10 servings

Number Of Ingredients 30

1 pound dried great Northern beans, picked over and rinsed
4 whole cloves
1 large onion, halved
4 carrots, halved crosswise
2 stalks celery, halved crosswise
1/4 pound pancetta, diced
3 sprigs thyme
3 sprigs parsley
3 bay leaves
Kosher salt
1 1/2 pounds sweet Italian sausage, pricked with a fork
2 heads garlic (unpeeled), top 1/2 inch trimmed
2 1/2 pounds boneless leg of lamb or pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 pound pancetta, diced
1 onion, chopped
4 cloves garlic, smashed
1 14-ounce can whole San Marzano tomatoes, crushed
1 1/2 cups dry white wine
1 tablespoon tomato paste
1/2 ounce (about 1/2 cup) dried porcini mushrooms, rinsed
1 wide strip orange zest
3 cups cubed day-old sourdough bread

Steps:

  • Make the beans: Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and cook 5 minutes. Remove from the heat, cover and let stand 1 hour, then drain. Stick the whole cloves into the onion halves; add to the pot along with the carrots, celery and pancetta. Wrap the thyme, parsley and bay leaves in a piece of cheesecloth, tie with kitchen twine and add to the pot; cover with water by 1 inch. Bring to a boil, reduce the heat to medium, cover and simmer 1 hour. Add 1 teaspoon salt.
  • Nestle the sausage in the beans; add water to cover, if necessary. Add the garlic heads, cut-side down. Cover and cook until the beans are just tender but still hold their shape, turning the sausage halfway through, 20 to 30 minutes. Uncover and let cool to room temperature; cover and refrigerate overnight.
  • Meanwhile, make the meat: Toss the lamb in a bowl with the sugar, oregano, cinnamon, nutmeg, ground cloves, cayenne, 1 tablespoon each olive oil and salt, and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the lamb until browned, about 3 minutes per side; transfer to a plate. Add the pancetta to the pot; cook, stirring, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring, until lightly golden, about 4 minutes. Add the tomatoes, wine, tomato paste, porcinis and orange zest, then return the lamb to the pot. Cut out a round of parchment paper and put directly on the surface of the meat. Bring to a simmer over medium heat, then reduce the heat to low, cover with the lid and cook until the lamb is tender, about 2 hours. (Adjust the heat as needed to maintain a gentle simmer.) Transfer the mixture to a large bowl and let cool to room temperature; cover and refrigerate overnight.
  • Skim off any fat from the bean and lamb mixtures. Remove the sausage and garlic heads from the beans. Slice the sausage into pieces and squeeze the garlic cloves from their skins; set aside. Discard the herb sachet, carrots, celery and onion halves from the beans. Discard the orange zest from the lamb.
  • Using a slotted spoon, transfer about half of the beans to a large Dutch oven and top with the lamb (just the beans and lamb, not the liquid). Add the sliced sausage and garlic cloves, then the remaining beans. Pour in all the liquid from the lamb mixture. Add enough of the bean cooking liquid to cover, if necessary.
  • Put the Dutch oven over medium-low heat and bring the mixture to a simmer, uncovered, about 40 minutes. Preheat the oven to 325 degrees F. Pulse the bread in a food processor to make coarse crumbs. Toss with the remaining 1 tablespoon olive oil. Sprinkle on the cassoulet, transfer to the oven and bake until golden brown, about 1 hour, 30 minutes. Let rest 15 minutes before serving.

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

TOULOUSE SAUSAGE CASSOULET



Toulouse sausage cassoulet image

A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal

Provided by Good Food team

Categories     Main course, Supper

Time 1h30m

Number Of Ingredients 10

2 tbsp olive oil
2 onions , chopped
2 carrots , chopped
4 garlic cloves , crushed
4 tomatoes , chopped
bouquet garni (fresh parsley, thyme and bay leaf tied together with string)
x cans haricot beans , rinsed and drained
300ml white wine
12 Toulouse sausages
100g stale bread

Steps:

  • Heat 1 tbsp of the olive oil in a large pan, add the chopped onions, carrots, 3 of the garlic cloves, tomatoes, bouquet garni and some salt and pepper. Cook over a gentle heat for 5 mins, then stir in the beans, wine and 200ml water, bring to the boil and simmer for 5 mins.
  • Meanwhile, heat oven to 180C/160C fan/ gas 4. In a large frying pan, add the remaining olive oil over a medium heat and brown the sausages all over.
  • Rub the inside of a casserole dish or baking dish with the remaining garlic clove. Pour in half the bean mix, arrange the sausages on top, then finish with another layer of beans. Cover with foil and place in the oven for 45 mins. While it cooks, blitz the bread in a food processor to make breadcrumbs.
  • Remove the casserole dish from the oven, discard the foil and sprinkle the breadcrumbs over the top. Return to the oven and bake for a further 20 mins until the breadcrumbs are golden and crusty. Serve with a crisp green salad.

Nutrition Facts : Calories 623 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 2.33 milligram of sodium

CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

Steps:

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

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

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.

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

SAUSAGE CASSOULET



Sausage cassoulet image

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer

Provided by Liberty Mendez

Categories     Dinner, Main course, Supper

Time 6h40m

Number Of Ingredients 16

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

Steps:

  • Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
  • Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium

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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From norbestfoodservices.com


TRADITIONAL CASSOULET RECIPE - SIMPLY RECIPES
2022-03-30 Return the beans to the pot and stir in the diced tomatoes, white wine, onion, carrots, celery, thyme, and garlic. Add enough cold water to cover the beans by 1 inch. Set the pot over medium-low heat and slowly bring the beans to a simmer, covered with a lid. Once it comes up to a simmer, cook for 30 minutes.
From simplyrecipes.com


EASY CHICKEN AND SAUSAGE CASSOULET - FROM A CHEF'S KITCHEN
2021-03-18 While the chicken is cooling, add 2 tablespoons of oil then add onion and celery. Reduce heat to medium-low and cook 5-6 minutes or until softened. Add the garlic and cook for 15 seconds or until fragrant. Stir in the thyme, allspice, cayenne if using and bay leaf. Add the wine and tomato paste and stir to combine.
From fromachefskitchen.com


LAMB AND SAUSAGE CASSOULET - BIGOVEN
Preheat oven to 350°. Sort and wash beans; place in a large saucepan. Cover beans with 3 cups boiling water. Cover and let stand 1 hour. Drain; set beans aside. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with pepper and salt.
From bigoven.com


LAMB AND SAUSAGE CASSOULET RECIPE | MYRECIPES
Step 2. Sort and wash beans; place in a large saucepan. Cover beans with 3 cups boiling water. Cover and let stand 1 hour. Drain; set beans aside. Step 3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with pepper and salt.
From myrecipes.com


SMOKED SAUSAGE CASSOULET RECIPE | MYRECIPES
Directions. Step 1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat. Advertisement.
From myrecipes.com


35 TASTY TURKEY SAUSAGE RECIPES YOU'LL GOBBLE RIGHT UP
2019-12-02 Pear & Turkey Sausage Rigatoni. The sweet pear, salty sausage and creamy blue cheese are a wonderful combination in this dish. It tastes just like something you'd get at a great restaurant. —Debby Harden, Williamston, Michigan. Go to Recipe. 10 / 35. Taste of Home.
From tasteofhome.com


TURKEY CASSOULET - THE WASHINGTON POST
2014-01-15 Melt 1 tablespoon of the butter in a stove-top casserole or Dutch oven over medium heat. Add the bacon (to taste) and stir to coat. Cook until the bacon starts to crisp and brown on the edges and ...
From washingtonpost.com


TURKEY + WHITE BEAN CASSOULET | HEALTHY DELICIOUS
2010-10-10 Cook, stirring occasionally to help break down the tomatoes, for about 10 minutes. Stir in the beans. Stir the turkey or chicken into the stew. Top with sausages. Transfer the skillet to the oven and bake for 45-60 minutes or until the sauce is thick and the top layer of beans is lightly browned and slightly crisp.
From healthy-delicious.com


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