Cassoulet with White Beans, Sausage & Turkey
I don’t know how I managed to make it through 20-some years of life without trying cassoulet, but I have a feeling I’ll eat enough this fall and winter to make up for it. I made the one pictured here about two weeks ago, and I’ve been dying to have it again ever since. I actually have another one in the oven as I write this post.
Don’t let the fancy French name scare you off. When it comes down to it, cassoulet is nothing more than a white bean and tomato stew. A fragrant sauce flavored with fresh herbs cooks quickly on the stove before being mixed with the rest of the ingredients and baking in the oven. It’s pure stick-to-your-ribs comfort food full of rich and delicious flavors typical of the French countryside.
This dish takes a little longer to make than most of my recipes, requiring about 20 minutes of active time and an hour or so in the oven, but with a little planning it can definitely be made on a weeknight. Go ahead and make a big batch — it tastes even better the next day.
Traditional cassoulet uses duck or goose confit, but since that can be difficult to find (not to mention expensive!) I’ve taken the liberty of using turkey instead. I like the flavor that using some poultry gives the cassoulet, but you can leave it out and use only sausage just as easily.
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