Cassoulet of the Castoffs
From the November/December 2009 issue of Northwest Palate
Recipe: Cassoulet of the Castoffs
Summary: Delicious and hearty dish with leftover ham or turkey
- 3-4 slices of bread (any type of bread—white, wheat, sourdough, rye, etc.—can be used)
- 4 Tablespoons olive oil
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon dried thyme
- 1 pound leftover ham or turkey (or a mixture), cut into ¾-inch chunks
- 28-ounce can white beans, drained
- 14-ounce can diced tomatoes
- 1 cup chicken stock
- salt and pepper
- 1 Tablespoon freshly chopped parsley
- Preheat oven to 375?F.
- If the bread is not dry enough to crumble in a food processor, place the slices on an ungreased baking sheet, allowing a bit of room between pieces. Bake for approximately 5–10 minutes; about halfway through turn them over. Remove from oven and let cool.
- Place the toasted slices in a food processor and pulse until they have a coarse texture, about the size of pebbles. Measure and set aside ¾ cup of breadcrumbs for use with this recipe, and save the rest for another use.
- Heat 2 Tablespoons of olive oil in a medium-sized ovenproof pot.
- Add the carrots and onions and cook, stirring occasionally, for 5 minutes or until softened.
- Add garlic and sauté 1 minute longer until fragrant.
- Mix in the herbs, meats, beans, and tomatoes.
- Pour in just enough chicken stock to cover (cassoulet should be moist but not soupy).
- Season to taste.
- Sprinkle the breadcrumbs and parsley over the top and drizzle with remaining olive oil.
- Cook for 45 minutes or until bubbling and the crust is crisp.