Turkey and Bean Cassoulet is a comforting and hearty stew that is perfect for a cold winter night. It is made with turkey meat, beans, vegetables, and a flavorful sauce. The combination of the tender turkey, creamy beans, and aromatic vegetables creates a delicious dish that is both filling and satisfying. Cassoulet is a classic French dish that has been enjoyed for centuries, and this turkey and bean version is a modern take on the traditional recipe. Whether you are looking for a hearty meal to feed your family or a special dish to serve at a dinner party, Turkey and Bean Cassoulet is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Tips:
- Use dried beans for a more flavorful and hearty cassoulet. If you're short on time, you can use canned beans, but be sure to rinse them well before adding them to the pot.
- Soak the beans overnight before cooking them. This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of meats in your cassoulet. This will give the dish a more complex flavor. Some good options include turkey, sausage, duck, and bacon.
- Don't be afraid to experiment with different vegetables in your cassoulet. Some good options include carrots, celery, onions, garlic, and leeks.
- Season your cassoulet well. This dish should have a rich, flavorful broth. Be sure to use plenty of herbs and spices, such as thyme, bay leaves, and black pepper.
- Cook the cassoulet low and slow. This will allow the flavors to meld and develop. The ideal cooking temperature is between 300 and 325 degrees Fahrenheit.
- Serve the cassoulet with a variety of sides, such as crusty bread, rice, or mashed potatoes.
Conclusion:
Turkey and bean cassoulet is a delicious and hearty dish that is perfect for a cold winter day. It is relatively easy to make, and it is a great way to use up leftover turkey. With its variety of flavors and textures, cassoulet is sure to please everyone at the table.
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