Servings: 
10
Ethnicity: 
French
Preparation Method: 
Simmer
Saute
Product Type: 
Turkey Thighs
Turkey Sausage - Other Varieties
Turkey Sausage - Italian
Turkey Pastrami

Nutrition Facts

  • Total Calories 870
  • Total Fat 38 g
  • Saturated Fat 10 g
  • Cholesterol 300 g
  • Sodium 2990 mg
  • Potassium 1076 mg
  • Total Carbohydrates 41 g
  • Dietary Fiber 12 g
  • Sugars 7 g
  • Protein 89 g
  • % Daily Protein 20
  • % Daily Vitamin C 35
  • % Daily Calcium 20
  • % Daily Iron 110

Turkey Cassoulet

Recipe developed by Associate Professor Stephen Scaife, CEC, CCE of Johnson-Wales University, Providence, RI.

dry white beans (cannellini), soaked overnight:
1 Pound
fresh pearl onions, peeled:
1/2 Pint
olive oil:
4 Ounces
TURKEY THIGH OR DRUMSTICK, cubed:
4 Pounds
TURKEY PASTRAMI, cut into 1/2-inch cubes:
1 Pound
SMOKED TURKEY SAUSAGE, cut into 1/2-inch cubes:
2 Pounds
ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces:
2 Pounds
garlic, minced:
6 Cloves
flour:
1/4 Cup
dried thyme:
1 Teaspoon
bay leaves:
3
dried rosemary:
1 Teaspoon
TURKEY STOCK:
2 Quarts
salt and black pepper:
As needed
chopped parsley:
3 Tablespoons

Drain beans from soaking water. Rinse well. Simmer in 2 quarts water until soft, about 40 minutes. Drain, cool and refrigerate.

In a separate saucepot, simmer onions in water until tender, drain, cover and refrigerate.

In a 3-quart heavy gauge stockpot, heat oil and cook the cubed dark turkey meat, turkey pastrami and turkey sausages for 10-12 minutes on medium heat, stirring frequently. Continue to cook until all pink color disappears from the poultry.

Add garlic and continue to cook for one more minute. Sprinkle flour over the turkey and sausages, stir well to combine. Cook for 3 minutes over low heat.

Stir in herbs. Add stock and stir constantly until liquid comes to a boil, then lower to a simmer. Cover and continue to simmer for 20-30 minutes.

Remove bay leaves, stir in beans and onions. Simmer for several minutes. Season to taste with salt and pepper. Finish with parsley.