Enjoy dinner tonight with this French classic cassoulet, with a twist. Turkey instead of the usual pork and sausage. It’s healthier and makes for a delicious meal.
INGREDIENTS
450g lean Turkey pieces
Quarter f teaspoon ground gloves
1 tablespoon olive oil
74g smoked Lardons
2 onions peeled and chopped
400ml can of chopped tomatoes
2 tablespoons tomato puree
2 garlic cloves crushed
2 bay leaves
Several thyme sprigs
300 ml chicken stock
3 X 400ml cans of mixed beans
100g breadcrumbs
METHOD
Preheat the oven to 200⁰C
Season the Turkey pieces with salt, pepper and the ground cloves. Heat the oil a a oven proof pan. Add the Turkey and cook quickly until lightly browned. Remove from the pan and set aside.
Add the onions and Lardons to the pan, and fry gently for 10 minutes until soft and lightly brown. Return the Turkey to the pan
Add the chopped tomatoes, tomato puree, garlic, herbs and the stock and bring to the boil. Stir in the beans. Cover with a lid and bake in the oven for 15 minutes
Remove from the oven. Check for seasoning. Scatter the breadcrumbs on top and return to the oven for a further 20 minutes, until the breadcrumbs have formed a light crispy crust.
Original Recipe good Housekeeping
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