A quick simmer on the stovetop transforms leftover turkey into a comforting supper.
Quick Turkey Cassoulet
Makes 6 to 8 servings
Ingredients
- 1 pound smoked sausage, sliced ¼ inch thick crosswise
- 1 (10-ounce) package frozen vegetable seasoning blend, thawed and drained
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup Homemade Turkey Stock (recipe follows)
- ½ cup dry white wine
- 1 (14.5-ounce) can cannellini beans, drained and rinsed
- 1 (14.5-ounce) can pinto beans, drained and rinsed
- 2 cups chopped cooked turkey
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh thyme
- Garnish: fresh parsley
Homemade Turkey Stock
- 1 leftover turkey carcass
- 4 carrots, chopped
- 3 stalks celery chopped
- 2 yellow onions, quartered
- 1 head garlic, halved
- 3 bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons kosher salt
- 1 tablespoon peppercorns
Instructions
- In a large enamel-coated cast-iron Dutch oven, cook sausage over medium-high heat, stirring occasionally, until browned. Remove sausage using a slotted spoon, reserving drippings in pot.
- Stir seasoning blend into drippings in pot; cook, stirring frequently, until tender, 3 to 4 minutes. Stir in tomato paste; cook for 1 minute. Stir in tomatoes, Homemade Turkey Stock, and wine; bring to a boil, scraping browned bits from bottom of pot with a wooden spoon. Stir in beans, turkey, vinegar, salt, pepper, and thyme. Reduce heat to medium; cook, stirring occasionally, for 20 minutes. Stir in sausage; cook until heated through. Garnish with parsley, if desired.
Homemade Turkey Stock
- In a large enamel-coated cast-iron Dutch oven, bring all ingredients and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer for 2 hours.
- Strain stock through a fine-mesh sieve, discarding solids. Let cool to room temperature. Refrigerate until cold, about 6 hours or overnight. Skim off and discard any solidified fat on top of stock. Cover and refrigerate up to 1 week, or freeze up to 1 month.
