Quick Turkey Cassoulet

[gazza1960]

This recipe is straight from my Diabetic book and gets an airing post Christmas with the Turkey so today we had about 1lb left over
so here goes for a windy rendition with pulses a plenty........

the following serves around 4 people.....



12oz cooked Turkey chopped into bite sized pieces
2 rashers of smoked bacon chopped small
1 medium red onion chopped small
2 cloves of garlic peeled and crushed
2 celery stalks chopped small
2 leeks chopped small
1 Red bell pepper chopped small....or roasted jar of same.
400g tin chopped toms...or fresh roasted skinned seeded and chopped from the garden.
8fl oz chicken stock
2 tsp dark soy sauce
2 tsp Dijon mustard
2 x 400g tins mixed beans rinsed and drained
olive oil for cooking

topping optional......

75g wholemeal breadcrumbs blitzed
50g flat leaf parsley blitzed
50g grated parmesan cheese

seasoning to taste.....the bacon will impart a salty flavour so taste and re taste until your happy.




I decided on using a variety of toms from the garden so roasted a tray full @ 200 for 30 mins.....then skinned seeded and chopped them....boy was it worth it the combined seasoned flavours of those tommies is a true winner over anything from a tin.

so lets get sorted..............



decant and wash and drain your tinned pulses and set aside.



chop your cooked Turkey Breast into bite sized pieces and set aside.....



OPTIONAL......blitz the bread crumbs and parsley and add the grated parmesan cheese



heat a pan with 2 tbsps. of oil to a medium heat ....now add the bacon pieces as it cooks it imparts a lovely smoky bacon flavour
to the cooking oil........



add the onion,garlic,leeks,and celery and fry off on a low heat for 5 to 10 mins........if using fresh pepper add this also if using jar of roasted peppers you can add this anytime during the cooking process.

after 10 mins or so add the tomatoes,chicken stock and soy sauce.........bring this to the boil then reduce the heat and let the sauce thicken for around 15 mins ......

at this stage the pan contents should resemble the above picture.................



now add the pulses of your choice the mustard and the turkey,bring it all together in the pan and heat through.....if the contents
becomes dry just add some more stock so the mixture does not burn..........check the pan contents are seasoned well and adjust as you wish..........

so decision time,we can eat it as is or top it with the bread crumb mixture.....if going with the latter
decant the pan contents in a glass dish and sprinkle the crumb mixture over the top and spray with low cal oil......



place the glass dish under a medium grill for 5 mins to crisp the crumb topping............



serve hot and enjoy a filling bowl of Turkey Cassoulet its bloody tasty..!!!!!!!!!!!!!!!!!!!!!!

oh yes,it can create a rather windy environment throughout the household so tie the furniture down.......

enjoy

Gazza

[gazza1960]

[peanuts]

Thank you Gazza, again!

[Paulines7]

That looks really tasty, Gazza.  I suppose it could be made with cooked chicken if there is no turkey to hand. 

Thanks for posting.

[galina]

We have half a chicken in the fridge from a couple of days ago.  Leeks are still a bit too small.  Spring onions and Minogue onions will probably substitute adequately.   I guess that will be dinner tonight. 

Thank you Gazza 

[gazza1960]

Enjoy............just don't point a finger if and when the beans kick in..........