There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.
1 tablespoon extra-virgin olive oil
4 thick slices bacon, chopped
1 medium onion, chopped
3 links italian sausage, cut diagonally into 4 pieces
4 cloves garlic, minced, divided
¼ cup dry white wine
2 cups low-sodium chicken, vegetable or turkey stock
1 (14-ounce) can tomato puree
4 cups leftover cooked turkey, duck or dark-meat chicken, shredded
2 (15-ounce) cans white beans, drained
1 bay leaf
2 sprigs thyme
2 cups course bread crumbs
2 tablespoons parsley, minced
Sea salt and freshly ground black pepper
1/4 cup melted butter
Preheat oven to 350 F.
Heat olive oil in a large Dutch oven over medium heat, and saute bacon and onion for 12-15 minutes, until bacon is semi-crisp and onion is browned. Add sausages and 1/2 of the garlic, and saute for 4 minutes, until slightly browned.
Add wine and scrape up any bits stuck to the bottom of the pan. Add stock, tomato puree, turkey, beans, bay leaf and thyme. Taste and adjust seasoning accordingly. Bake in the oven uncovered for 30 minutes, adding additional stock if necessary to keep moist.
Mix bread crumbs with remaining garlic, minced parsley, salt and pepper in a medium bowl. Toss with melted butter until moistened evenly and sprinkle on top of cassoulet. Bake for another 20 minutes. Push down breadcrumbs so they are slightly moistened and bake another 20 minutes, until top crisps.