Best 2 Turkey And Bean Cassoulet Recipes
**A hearty and flavorful French casserole, cassoulet is a classic dish that is perfect for a special occasion or a weeknight meal. This traditional French dish is a slow-cooked stew made with white beans, meat, vegetables, and herbs. The meat is typically pork, duck, or lamb, but chicken or turkey can also be used. The beans are usually navy beans or Great Northern beans, and the vegetables often include carrots, celery, onions, and garlic. Cassoulet is typically seasoned with thyme, bay leaves, and parsley. The dish is often served with a crusty baguette or other type of bread.**
**This article features three delicious cassoulet recipes that are sure to please everyone at your table. The first recipe is a classic cassoulet made with pork and duck. The second recipe is a lighter version made with chicken and turkey. The third recipe is a vegetarian cassoulet made with a variety of beans and vegetables. All three recipes are easy to follow and can be made in a slow cooker or Dutch oven.**
**Whether you're looking for a traditional French dish or a lighter, healthier option, you're sure to find a cassoulet recipe in this article that you'll love. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal.**
WHOLE-GRAIN BEAN AND TURKEY CASSOULET
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
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
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
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
Tips:
- Use high-quality ingredients for the best flavor. Fresh vegetables, beans, and turkey will make a big difference.
- Don't be afraid to experiment with different types of beans. Cannellini, great northern, and black beans are all good choices.
- Soak the beans overnight before cooking to reduce cooking time. If you're short on time, you can also use canned beans, but be sure to rinse them well before using.
- Use a Dutch oven or other heavy pot for cooking the cassoulet. This will help to distribute the heat evenly and prevent the food from sticking.
- Bring the cassoulet to a simmer and then let it cook low and slow for several hours. This will allow the flavors to develop and the beans to become tender.
- Serve the cassoulet with a side of crusty bread or rice. This will help to soak up the delicious sauce.
Conclusion:
Turkey and bean cassoulet is a hearty and flavorful dish that is perfect for a cold night. It is also a great way to use up leftover turkey after Thanksgiving or Christmas. With a little planning, you can easily make this dish at home. So next time you're looking for a comforting and delicious meal, give turkey and bean cassoulet a try.
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