Tuesday, November 10, 2009

Turkey cassoulet

Dark meat turkey instead of duck.


Then roasted in oven with garlic and onion.

Chorizo sausage, cooked through.

And cut up.

Turkey legs cut into bite sized pieces...

Onion and carrot sauteed, then tomato paste and garlic added.

Then white wine and tarragon and parsley...

And then beans and stock...

And turkey and sausage...

Simmered for awhile.

Bread crumbs toasted in oil and garlic with parsley.

Brussels sprouts, cored and roughly shredded.

Sauteed in oil for a couple of minutes, then salt and lemon juice added.

Turkey cassoulet. Dinner!

1 comment:

  1. Looks like a nice simplified version of the cassoulet, I'm just curious how long you cooked it. I do mine with chicken to replace the duck comfit that is hard to find and cook it for 3 hours at 300 F in a French ClayBourg clay bake ware (www.claybourg.com). It's wayyyyy better than cooking in a dutch oven or flametop pot.