Cassoulet

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Category : Meat

Recipe : Cassoulet

Makes 8 servings

The heartiest of winter casseroles, this is an ancient French classic. Even this
lightened version is so filling you won't need anything but a crusty roll and a small
salad to complete the meal--and a glass of crisp, dry white wine, of course.

4 1/2 ounces dried white beans
1 pound 8 ounces lean lamb shanks ?
One 12-ounce turkey thigh, skinned ?
6 medium onions, chopped
2 medium carrots, chopped
2 medium celery stalks, minced
4 large garlic cloves, minced
4 fluid ounces (1/2 cup) dry white wine
1/2 cup tomato sauce (no salt added)
3 ounces smoked turkey sausage, cut into 1/2" slices
1/4 cup minced fresh flat-leaf parsley
1 large bay leaf
1/2 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper, or to taste
3 tablespoons plain dried bread crumbs

Place beans into medium bowl; add cold water to cover. Let stand overnight.*
Drain beans; discard liquid. In medium saucepan, bring 2 cups water to a boil; add
beans. Reduce heat to low; simmer, covered, adding 1/4 cup boiling water at a
time if mixture begins to stick, 1 hour, until beans are tender. Remove from heat.
Drain beans; set aside.
Meanwhile, preheat oven to 425o F.
Place lamb and turkey into 1 1/2-quart casserole; roast 50-60 minutes, until
browned. Remove meat from casserole; set aside. Wipe casserole clean; reduce
oven temperature to 350o F.
In same casserole, combine onions, carrots, celery and garlic; roast 40-45
minutes, stirring once, until onions are golden brown. Reduce oven temperature to
325o F.
Add wine, tomato sauce, sausage, parsley, bay leaf, thyme, pepper, beans and
meat to vegetable mixture; toss gently to combine. Bake, covered, 2 hours, until
meat is cooked through and falling off bone. Increase oven temperature to 375o
F.
Remove meat from casserole; remove and discard bones. Cut meat into bite-size
pieces; stir into bean mixture. Remove and discard bay leaf. Sprinkle evenly with
bread crumbs; bake 15 minutes, until mixture is bubbling and topping is browned.
Divide evenly among 8 plates and serve.

* If you prefer to quick-soak the beans, combine the beans and enough cold water to
cover in a large saucepan. Bring to a boil over high heat; boil 2 minutes. Remove from
heat; let stand 1 hour, covered. Proceed with step 2.

? 1 pound 8 ounces lamb shanks will yield about 9 ounces boned cooked lamb.

? A 12-ounce turkey thigh will yield about 6 ounces skinned and boned cooked turkey.

SERVING (1 CUP) PROVIDES: 3 3/4 Vegetables, 3 Proteins, 25 Optional Calories.

PER SERVING: 226 Calories, 4 g Total Fat, 1 g Saturated Fat, 60 mg Cholesterol, 229
mg Sodium, 22 g Total Carbohydrate, 4 g Dietary Fiber, 22 g Protein, 87 mg Calcium

*If you prefer to quick-soak the beans, combine the beans and enough cold water to
cover in a large saucepan. Bring to a boil over high heat; boil 2 minutes. Remove from
heat; let stand 1 hour, covered. Proceed with step 2.

?1 pound 8 ounces lamb shanks will yield about 9 ounces boned cooked lamb.

?A 12-ounce turkey thigh will yield about 6 ounces skinned and boned cooked turkey.