Recipe Finder

The Washington Post

Turkey Cassoulet

Turkey Cassoulet 4.000

Katherine Frey/The Washington Post

Jan 15, 2014

Don’t let the title intimidate you; this is not project cooking a la Julia Child. Butter used in sparing amounts enriches the dish while keeping things comparatively low-fat. Using home-cooked cannellini beans increases the cassoulet's creaminess quotient.

A homemade turkey broth is preferable to boost the turkey flavor in this dish, but a good store-bought brand may be used instead. See the NOTE, below.

Bake in individual gratin dishes or in a pan that can move from the stove top to the oven.


Servings:
4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings

Ingredients
  • 2 to 3 tablespoons unsalted butter, preferably European (with a higher butterfat content)
  • 6 to 8 ounces slab bacon, preferably applewood-smoked (may substitute thick-cut pieces of turkey bacon or a flavorful turkey sausage, casings removed), cut into 1/2-inch dice
  • 1 1/2 pounds boneless, skinless turkey thighs (fat trimmed off), cut into bite-size chunks
  • 1/4 cup diced yellow onion or white onion
  • 2 tablespoons diced carrot (carrot first well scrubbed)
  • 2 tablespoons diced celery
  • 2 tablespoons minced garlic
  • 14 or 15 ounces canned, crushed, no-salt-added tomatoes (optional)
  • 15 ounces (about 2 cups) canned low-sodium cannellini beans, drained and rinsed
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 cup homemade or low-sodium turkey broth (see NOTE)
  • 1/2 cup plain panko bread crumbs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 350 degrees.

Melt 1 tablespoon of the butter in a stove-top casserole or Dutch oven over medium heat. Add the bacon (to taste) and stir to coat. Cook until the bacon starts to crisp and brown on the edges and its fat has rendered, then add the turkey and stir to coat, scraping any browned bits from the bottom of the pot. Cook just until it loses its raw look, then add the onion, carrot, celery and garlic, stirring to coat. Cook for 6 to 8 minutes, until the vegetables are softened and fragrant. Stir in the crushed tomatoes, if using.

Add the beans, stirring to incorporate. Season lightly with salt and pepper, then stir in the parsley and the remaining 1 or 2 tablespoons of butter (to taste). Once the butter has been completely incorporated, stir in the broth. Taste, and adjust the seasoning as needed. The mixture should look like a thin stew at this point.

Cover and transfer to the oven, or divide among 4 or 5 individual gratin dishes; bake for 30 to 40 minutes or until the turkey is quite tender. (Baking may take less time in the small gratin dishes.) The mixture should be thickened.

Increase the oven temperature to 400 degrees. Sprinkle the surface of the cassoulet with the panko and cheese. Return to the oven, uncovered, and bake for 5 to 10 minutes, until golden brown on top.

Serve hot.

NOTE: To make 4 cups of turkey broth, roast 3 turkey necks, 1 medium onion, 1 medium carrot and 1 rib of celery on an aluminum-foil-lined baking sheet at 400 degrees for about 30 minutes. Transfer to a pot over medium-high heat; make a space at the center to add 1 tablespoon of tomato paste, and cook for 1 minute before stirring to coat the vegetables. Cover with 4 cups of water and bring just to a boil, skimming off any foam or scum that rises to the surface, then reduce the heat to medium or medium-low and cook, uncovered, for 45 minutes to 1 1/2 hours. Strain out the solids.

Rate it

Recipe Source

From Nick Palermo, executive chef at the Old Angler's Inn in Potomac.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving (based on 5): 360


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 6g 30%

Cholesterol: 135mg 45%

Sodium: 520mg 22%

Total Carbohydrates: 19g 6%

Dietary Fiber: 4g 16%

Sugar: 0g

Protein: 37g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments