Monday, March 24, 2014



This is yet another recipe from the book Bread & Wine.  I've adjusted the original recipe from the book with the 3 changes that I made (add red pepper flakes, increase the tomatoes and reduce the bread crumb topping) to suit my taste.  This dish was simple, healthy, earthy and filing.

-1 Tbsp olive oil
-1 lb. Italian turkey sausage
-1 1/2 cups chicken broth
-1 onion, thinly sliced
-3 carrots, cut into 1/2 inch dice
-3 parsnips, cut into 1/2 inch dice
-2 tomatoes, chopped, or one 15-oz. can whole tomatoes, drained and chopped
-3 15-oz. cans cannellini beans, drained
-5 sprigs fresh thyme or 1 t. dried thyme leaves
-1/2 t. salt
-1/4 t. pepper, freshly ground
-1/4 t red pepper flakes
-3 cloves garlic, minced
-1/2 c bread crumbs
-1/4 c fresh parsley, chopped
-2 T. butter

In a large Dutch oven, heat the oil over medium heat. Cook the sausage until well-browned, breaking it up with a wooden spoon. Remove from pan and drain on paper towel. Set aside.

2. In same Dutch oven, add the chicken broth, vegetables, beans, thyme, salt, pepper, red pepper flakes, one third of the garlic, and the sausage.  Bring to a boil.

Reduce heat to low, cover, and simmer, stirring occasionally, for about 1 hour until the cassoulet is thickened and vegetables are tender.

Heat oven to 400 degrees. In a small bowl, combine bread crumbs, parsley, and butter. Sprinkle evenly over the cassoulet, and place in the oven. Bake, uncovered, until the crust is golden brown, 10-15 minutes.

To make ahead and freeze, prepare without the bread crumb topping. Cover and freeze up to 4 months. When ready to cook, uncover the cassoulet, sprinkle with bread crumb mixture, and bake, unthawed, 45 minutes to 1 hour at 400 degrees.

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