MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork & Turkey Cassoulet
Categories: Poultry, Pork, Beans, Herbs, Vegetables
Yield: 6 Servings

12 oz Lean pork
1 tb Oil
1 c Chopped carrots
1 c Chopped onion
3 cl Garlic; minced
30 oz (2 cans) cannellini beans;
- rinsed, drained
1 1/3 c Chopped roma tomatoes
1 1/3 c Chicken broth
2 oz Smoked turkey or pork
- sausage links; halved
- lengthwise, cut in 1/4"
- slices
1 ts Dried thyme; crushed
1/4 ts Dried rosemary; crushed
1/4 ts Ground black pepper
2 tb Snipped fresh thyme or
- Italian parsley

Trim fat from pork. Cut pork into 1/2" pieces. In a large
skillet cook pork in hot oil over medium-high heat for 2
minutes. Remove pork and set aside. Add carrots, onion,
and garlic to skillet. Cook over medium heat for 5 to 7
minutes or until carrots are tender, stirring
occasionally.

Stir in cooked pork, beans, tomatoes, broth, sausage,
dried thyme, rosemary, and pepper. Transfer mixture to an
ungreased 2 quart casserole or six individual ramekins.
(To serve today, omit Step 3. Continue as directed in Step
4, except bake for 40 to 45 minutes or until heated
through.)

Cover casserole with plastic wrap, then with foil. Freeze
for up to 1 month. To serve, thaw in the refrigerator for
24 hours.

Set oven @ 325ºF/163ºC.

Remove plastic wrap; cover with casserole lid or foil.
Bake about 1 1/2 hours or until heated through, stirring
once or twice after 50 minutes of baking. Sprinkle with
fresh thyme.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

MMMMM

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