A quick simmer on the stove transforms leftover turkey into a comforting supper.
Quick Turkey Cassoulet
Ingredients
- 1 pound smoked sausage, sliced
- 1 (16-ounce) package frozen vegetable seasoning blend, thawed and drained
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup Homemade Turkey Stock (recipe follows)
- ½ cup dry white wine
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can cannellini beans, drained and rinsed
- 1 (14.5-ounce) can pinto beans, drained and rinsed
- 2 cups diced cooked turkey
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons chopped fresh thyme
- Garnish: fresh parsley
Instructions
- In a Dutch oven, cook sausage over medium- high heat, stirring occasionally, until browned. Remove sausage from pan using a slotted spoon, reserving drippings in pan. Add seasoning blend; cook, stirring frequently, until tender, 3 to 4 minutes. Add tomatoes, Homemade Turkey Stock, and wine. Bring to a simmer; stir in tomato paste, beans, turkey, vinegar, salt, pepper, and thyme. Reduce heat to medium; simmer 20 minutes.
- Stir in sausage. Garnish with fresh parsley before serving, if desired.
Homemade Turkey Stock
Yield: approximately 3 quarts
Ingredients
- 1 leftover turkey carcass
- 4 carrots, chopped
- 3 stalks celery, chopped
- 2 yellow onions, quartered
- 1 head garlic, halved
- 3 bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons kosher salt
- 1 tablespoon peppercorns
- 4 quarts water
Instructions
- In a large stock pot, combine all ingredients. (Add additional water to cover by 2 inches, if necessary.) Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 2 hours. (Skim surface as needed.) Remove from heat; strain through a fine-mesh sieve. Discard solids. Cover and refrigerate up to 1 week, or freeze up to 1 month.
