Turkey Cassoulet

• porsi: 5 servings

Bahan-bahan

2 tablespoons to 3 tablespoons unsalted butter, preferably European (with a higher butterfat content)

6 ounces to 8 ounces slab bacon, preferably applewood-smoked (may substitute thick-cut pieces of turkey bacon or a flavorful turkey sausage, casings removed), cut into 1/2-inch dice

1 ½ pounds boneless, skinless turkey thighs (fat trimmed off), cut into bite-size chunks

¼ cups diced yellow onion or white onion

2 tablespoons diced carrot (carrot first well scrubbed)

2 tablespoons diced celery

2 tablespoons minced garlic

14 ounces or 15 ounces canned, crushed, no-salt-added tomatoes (optional)

15 ounces (about 2 cups) canned low-sodium cannellini beans, drained and rinsed

kosher salt

Freshly ground black pepper

2 tablespoons finely chopped flat-leaf parsley

1 cup homemade or low-sodium turkey broth (see NOTE)

½ cups plain panko breadcrumbs

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Petunjuk

Step 1

Preheat the oven to 350 degrees.

Step 2

Melt 1 tablespoon of the butter in a stove-top casserole or Dutch oven over medium heat. Add the bacon (to taste) and stir to coat. Cook until the bacon starts to crisp and brown on the edges and its fat has rendered, then add the turkey and stir to coat, scraping any browned bits from the bottom of the pot. Cook just until it loses its raw look, then add the onion, carrot, celery and garlic, stirring to coat. Cook for 6 to 8 minutes, until the vegetables are softened and fragrant. Stir in the crushed tomatoes, if using.

Step 3

Add the beans, stirring to incorporate. Season lightly with salt and pepper, then stir in the parsley and the remaining 1 or 2 tablespoons of butter (to taste). Once the butter has been completely incorporated, stir in the broth. Taste, and adjust the seasoning as needed. The mixture should look like a thin stew at this point.

Step 4

Cover and transfer to the oven, or divide among 4 or 5 individual gratin dishes; bake for 30 to 40 minutes or until the turkey is quite tender. (Baking may take less time in the small gratin dishes.) The mixture should be thickened.

Step 5

Increase the oven temperature to 400 degrees. Sprinkle the surface of the cassoulet with the panko and cheese. Return to the oven, uncovered, and bake for 5 to 10 minutes, until golden brown on top.

Step 6

Serve hot.

Step 7

NOTE: To make 4 cups of turkey broth, roast 3 turkey necks, 1 medium onion, 1 medium carrot and 1 rib of celery on an aluminum-foil-lined baking sheet at 400 degrees for about 30 minutes. Transfer to a pot over medium-high heat; make a space at the center to add 1 tablespoon of tomato paste, and cook for 1 minute before stirring to coat the vegetables. Cover with 4 cups of water and bring just to a boil, skimming off any foam or scum that rises to the surface, then reduce the heat to medium or medium-low and cook, uncovered, for 45 minutes to 1 1/2 hours. Strain out the solids.

Nutrisi

• Ukuran Porsi: Per serving (based on 5)
• Kalori: 360
• Total Lemak: 14 g
• Lemak Jenuh: 6 g
• Kolesterol: 135 mg
• Natrium: 520 mg
• Total Karbohidrat: 19 g
• Serat Diet: 4 g
• Protein: 37 g