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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Oui love French food (also wine) here at Team Turkey. Turkey Cassoulet is the perfect comfort food for a night when something hearty is needed. Three types of turkey (pastrami, thighs and sausage) meat in the middle of this recipe, kicking the flavor up a few notches. Best enjoyed with a nice Beaujolais Nouveau or Pinot Noir.
In search of more French flavor? Try our French Onion Turkey Breast. Perfect for a quiet night in or as an add-on to spreads for larger gatherings, it’s always a winner.
1 lb dry white beans (cannellini), soaked overnight
1/2 pint fresh pearl onions, peeled
4 oz olive oil
4 lbs turkey thigh or drumstick, cubed
1 lb turkey pastrami, cut into 1/2-inch cubes
2 lbs smoked turkey sausage, cut into 1/2-inch cubes
2 lbs Italian turkey sausage, cut into 1/2-inch pieces
6 cloves garlic, minced
1/4 c flour
1 tsp dried thyme
3 bay leaves
1 tsp dried rosemary
2 qt turkey stock
As needed salt and black pepper
3 tbsp chopped parsley
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.