Cassoulet
A shortcut version of a classic French bean pot, this recipes uses only chicken products. Pork can be substituted for a more authentic version. This makes a large amount; great to serve for a diner party with a salad and Fench bread.
1 pound (455g) white beans, uncooked, such as great northern or navy beans
1/2 pound (230g) turkey bacon slices
1 pound (455g) turkey kielbasa sausage
2 pounds (910g) chicken pieces, skin removed
2 cups (360g) onion, chopped
1 cup (150g) celery, chopped
1 cup (150g) carrots, coarsely chopped
5 cloves garlic, minced
1 Tbsp (6g) thyme
2 cups (480mL) chicken broth
1 cup (240mL) dry white wine
2 cups (230g) bread crumbs
2 Tbsp (30mL) olive oil
Fresh parsley, chopped
Rinse beans and pick out any discolored beans. Place in a large pot with 6 cups (1.5L) of water. Cover. Bring beans to a boil and cook for 5 minutes. Remove from heat and allow to soak for 1 hour. Meanwhile, heat a large Dutch oven. Cook turkey bacon until crisp. Transfer to a plate. Slice Kielbasa sausage into 1-inch (3cm) rounds and cook in the bacon drippings until browned. Transfer to dish with bacon. Add chicken pieces to pot and brown on all sides. Add onion, celery carrots, garlic and thyme to pot. Stir and cook until the vegetables are tender. Return sausage and bacon to the Dutch oven. Drain beans and add to the pot. Add chicken broth and canned tomatoes. Cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Preheat oven to 325 F (165 C).
Stir in wine. Transfer Cassoulet to the oven and cook, covered for 1 hour. Remove from oven, and carefully remove lid. Spread bread crumbs over the top of the cassoulet and drizzle with olive oil. Return to oven, uncovered,and cook for 10 minutes until the bread crumbs are brown.
A shortcut version of a classic French bean pot, this recipes uses only chicken products. Pork can be substituted for a more authentic version. This makes a large amount; great to serve for a diner party with a salad and Fench bread.
1 pound (455g) white beans, uncooked, such as great northern or navy beans
1/2 pound (230g) turkey bacon slices
1 pound (455g) turkey kielbasa sausage
2 pounds (910g) chicken pieces, skin removed
2 cups (360g) onion, chopped
1 cup (150g) celery, chopped
1 cup (150g) carrots, coarsely chopped
5 cloves garlic, minced
1 Tbsp (6g) thyme
2 cups (480mL) chicken broth
1 cup (240mL) dry white wine
2 cups (230g) bread crumbs
2 Tbsp (30mL) olive oil
Fresh parsley, chopped
Rinse beans and pick out any discolored beans. Place in a large pot with 6 cups (1.5L) of water. Cover. Bring beans to a boil and cook for 5 minutes. Remove from heat and allow to soak for 1 hour. Meanwhile, heat a large Dutch oven. Cook turkey bacon until crisp. Transfer to a plate. Slice Kielbasa sausage into 1-inch (3cm) rounds and cook in the bacon drippings until browned. Transfer to dish with bacon. Add chicken pieces to pot and brown on all sides. Add onion, celery carrots, garlic and thyme to pot. Stir and cook until the vegetables are tender. Return sausage and bacon to the Dutch oven. Drain beans and add to the pot. Add chicken broth and canned tomatoes. Cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Preheat oven to 325 F (165 C).
Stir in wine. Transfer Cassoulet to the oven and cook, covered for 1 hour. Remove from oven, and carefully remove lid. Spread bread crumbs over the top of the cassoulet and drizzle with olive oil. Return to oven, uncovered,and cook for 10 minutes until the bread crumbs are brown.
MsgID: 3121871
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Sausage
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Sausage
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (11)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Recipes Using Sausage |
Betsy at Recipelink.com | |
2 | Recipe: Italian Sausage in Sauce with Peppers, Onions, and Mushrooms |
Gladys/PR | |
3 | Recipe: Lamb and Sausage Couscous |
Gladys/PR | |
4 | Recipe: Chicken and Sausage in Tomato Sauce |
Gladys/PR | |
5 | Recipe: Hearty Sausage Soup (Soupa de Parma) |
Gladys/PR | |
6 | Recipe: Cassoulet (French Recipe) |
Gladys/PR | |
7 | Recipe: Penne with Sausages and Broccoli |
Gladys/PR | |
8 | Recipe: Mexican Sausage Wraps |
Gladys/PR | |
9 | Recipe: Sweet and Spicy Sausages |
Gladys/PR | |
10 | Recipe: Cavatelli with Broccoli and Sausage |
Betsy at Recipelink.com | |
11 | Recipe: Sausage, Herb, and Onion Bread (bread machine) |
Betsy at Recipelink.com | |
12 | Recipe: Sausage Burrito Casserole |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Casseroles
Main Dishes - Casseroles
- Mother's Fresh Broccoli and Ham Casserole
- Mexican Lentil Casserole (using brown rice, no meat)
- Kids Love It Casserole
- Overnight Six-Layer Casserole (using ground beef, 1970's)
- Spinach Chicken Casserole
- Paleo Chicken and Broccoli Casserole (freeze ahead)
- Cabbage and Then Some (with corned beef and Rotel tomatoes)
- Winter Warmer (pork and bean casserole topped with apple slices)
- Hearty Baked Beans and Beef (crock pot)
- Taco Casserole (using ground beef or turkey, beans and corn)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute