0 (0)

Leftovers, Mains

Quick cassoulet

AN "ad hoc" cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully refreshing shredded turkey salad with mint ... Read more

Total time: 3 hours, 20 minutes, largely unattended | Serves 8
  • 1 pound dried white beans (such as cannellini, Great Northern or Tarbais)
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked sausage, in individual links (use garlic, Toulouse sausage or mild Italian)
  • 1 large onion, diced (2 1/2 cups)
  • 1 carrot, diced ( 1/2 cup)
  • 7 garlic cloves, minced, divided
  • 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 1 stem parsley, 2 whole sprigs fresh sage)
  • 1 can (14 1/2 ounces) diced tomatoes, including juice
  • 3 cups chicken stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups stale white bread, cut into cubes
  • 1 tablespoon fresh parsley, minced
  • 2 cups roast turkey, preferably dark meat or whole legs, skin removed

Step 1Place the beans in a large pot with enough water to cover by about 2 inches. Bring the beans to a boil, take them off the heat and let sit for an hour. Drain and set aside. Heat the oven to 350 degrees.

Step 2In a large braising pot with a lid, heat 2 tablespoons olive oil and then add the sausage, browning it on all sides over medium-high heat, about 10 minutes. Remove the sausage from the pot and set aside. Into the same pot with the fat remaining from the sausages, add the onions and carrots. Cook them until soft, scraping the browned bits from the bottom of the pan, about 4 to 5 minutes.

Step 3Add 6 cloves minced garlic, the bouquet garni, tomatoes with juice, drained beans, chicken stock, salt and pepper. Stir to combine. Lay the sausages on the top, cover with the lid and cook in the oven for 1 1/2 hours.

Step 4In a food processor, pulse the stale bread until you have fine crumbs; add the remaining minced garlic, the parsley and 1 tablespoon olive oil and pulse until combined. Set aside.

Step 5Remove the cassoulet from the oven and arrange the turkey alongside the sausages, pressing in slightly with a spoon. Add a little stock to cover the beans, if needed. Spread the bread crumb mixture on top. Cook uncovered for 30 minutes; the crust should be golden and bubbly.

Note: From Amy Scattergood.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Leftovers

Roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli
Salad with shredded turkey, romaine, cilantro and sesame dressing
Andouille-turkey salad with spiced pumpkin seeds
Roast turkey and winter vegetable chowder