Quick turkey cassoulet
The perfect warming supper dish for autumn: cassoulet with turkey, bacon and veggies and topped with Parmesan.
Serves: 4
Prep time: 10 mins
Cooking time: 20 mins
3tbsp olive oil
1 medium red onion, finely chopped
2 cloves garlic, crushed or finely chopped
125g smoked back bacon, roughly chopped
2 sticks celery, finely chopped
400g can chopped tomatoes
250ml chicken stock
2tbsp dark soy sauce
2tsp Dijon mustard
2 x 400g cans of mixed beans, rinsed and drained
400g cooked turkey, roughly chopped
50g fresh white breadcrumbs
100g freshly grated Grana Padano cheese
3tbsp chopped parsley
1. Heat 2 tbsp of the oil in a large non-stick saucepan, add the onion, garlic, bacon and celery and cook over a low heat, stirring occasionally, for 10 mins.
2. Add the tomatoes, chicken stock and soy sauce. Bring to the boil, then reduce to a fast simmer and cook for about 15 mins or until the sauce begins to thicken.
3. Add the mustard, beans and turkey and continue to cook for a further 5 mins. Transfer the mixture into a shallow ovenproof dish.
4. Mix the breadcrumbs, cheese and parsley and sprinkle over the turkey mixture. Drizzle over the remaining olive oil and place under a medium hot grill for 5 mins or until golden brown. Serve with a crisp green salad.
More recipes:
Vegetable cassoulet
Turkey moussaka
Sausage cassoulet
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