Easy And Quick Turkey Cassoulet Recipes

QUICK CASSOULET

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

WHOLE-GRAIN BEAN AND TURKEY CASSOULET

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 CASSOULET

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.

EASY AND DELICIOUS SLOW COOKER CASSOULET

Steps:

• Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
• Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

TURKEY AND BEAN CASSOULET

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.