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Quick
Turkey Cassoulet
| 1 cup fresh bread crumbs (3 slices)
2 teaspoons olive oil 2 onions, chopped 1 carrot, chopped 2 cloves garlic, finely chopped ¼ pound kielbasa sausage, thinly sliced 1½ cups diced cooked turkey 2 (16 oz.) cans great northern beans, drained, rinsed 1 (28 oz.) can whole tomatoes, drained and coarsely chopped 1 cup chicken stock ½ cup dry white or red wine 1½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme leaves ½ teaspoon salt ½ teaspoon freshly ground black pepper Preheat oven to 350° F. Spread breadcrumbs on a baking sheet and bake for 6 to 8 minutes, stirring occasionally, until crisp and lightly colored; set aside. Meanwhile, in a Dutch oven or flameproof casserole, heat oil over medium heat; add onions, carrots and garlic and cook, stirring, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until it is lightly browned, about 5 minutes longer. Add turkey, beans, tomatoes, chicken stock, wine, thyme, salt and pepper; bring the mixture to a simmer. Sprinkle the cassoulet with the reserved
bread crumbs and place in the oven to bake for 20 to 30 minutes, or until
browned and bubbling.
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