Subj : BH&G 2789
To   : All
From : Dave Drum
Date : Sat May 22 2021 11:43:18

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

.... "Pretty women make us buy beer. Ugly women make us drink beer." -- Al Bundy

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