Quick Turkey Cassoulet

0
561

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
  1. 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.
  2. 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
  1. 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.
  2. 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.