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Smoked turkey & White Bean Cassoulet
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2 lg | leeks |
5 sprigs | fresh parsley, stem & leaves |
3 cloves | garlic. separated, leaves finely chopped |
3 T | evoo. 1 can, (14-14.5 oz) lo sod chicken broth |
3 lg | carrots, cut in 1/2" pieces. |
2 1/2 c | water |
2 stalks celery ". ". 1 smoked turkey drumstick (12-16 oz) Fresh grd pepper | |
3 c | cooked or 2, (15 oz) cans of Cannellini beans, rinsed & drained |
4 sprigs | thyme |
1 bay leaf 1/2 c fresh bread crumbs
Cut off roots and tops from leeks. Cut each leek length wise in half, slice, into 1/2 " wide slices. Rinse thoroughly In a bowl of cold water, swish to remove sand. Transfer to a colander, leaving sand in the bottom of bowl. Repeat until all sand is removed. Drain well. Slice 2 cloves garlic, crush remaining clove with a press.
In a 7 qt Dutch oven' heat 2 T oil on med heat until hot. Add leeks, carrots, celery, garlic slices and 1/4 t pepper. Cook 15-20 minutes, until tender.
Meanwhile, make a bouquets garni with thyme, bay leaf and parsley stems.. Add broth and water to pot , heat to boiling on high. Add turkey, beans and bouquet garni.immerse turkey in as much liquid as possible. Reduce heat to med low and simmer 40 minutes.
In a 12" skillet, heat remaining oil on med. Add crumbs and crushed garlic. Cook 3-4 minutes or until golden. Remove from heat, stir in parsley. Top each serving of cassoulet wit crumbs.
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