Cupboardturkeykielbasacassoulet Recipes

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TURKEY KOFTA KABOBS

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Provided by Susan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 12

Number Of Ingredients 10



Turkey Kofta Kabobs image

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g

1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

CUPBOARD TURKEY KIELBASA CASSOULET

Make and share this Cupboard Turkey Kielbasa Cassoulet recipe from Food.com.

Provided by janem123

Categories     Low Cholesterol

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14



Cupboard Turkey Kielbasa Cassoulet image

Steps:

  • Preheat oven to 375 degrees.
  • Drain and rinse black beans, navy beans, and kidney beans.
  • Mix all ingredients in an ungreased 3-quart casserole dish.
  • Cover and bake for 1 hour or until hot and carrots are tender.
  • remove bay leaf before serving.

Nutrition Facts : Calories 395.7, Fat 10.9, SaturatedFat 3.7, Cholesterol 39.2, Sodium 1110.7, Carbohydrate 52.2, Fiber 15.7, Sugar 8.1, Protein 21.8

1 (16 ounce) can black beans
1 (16 ounce) can navy beans
1 (16 ounce) can dark red kidney beans
1 lb turkey kielbasa
1 (15 ounce) can tomato sauce
2 cups carrots, thinly sliced
2 small onions, thinly sliced
1/2 cup dry red wine
2 tablespoons brown sugar
1 1/2 teaspoons dried thyme
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon black pepper
1 tablespoon fresh parsley, minced

TURKEY CLUB KEBABS

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 kebabs

Number Of Ingredients 12



Turkey Club Kebabs image

Steps:

  • Make the kebabs: Combine the turkey, vegetable oil, lemon zest, paprika and 1 teaspoon each salt and pepper in a large bowl; toss to coat.
  • Preheat a grill to medium. Thread the turkey onto six 12-inch skewers. Wrap 2 bacon slices around each skewer, overlapping slightly, to cover the turkey.
  • Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the turkey is cooked through and the bacon is crisp, about 25 minutes.
  • Meanwhile, make the dressing: Combine the mayonnaise, buttermilk, lemon juice and parsley in a small bowl; season with salt and pepper.
  • Serve the kebabs in rolls with lettuce and tomatoes; drizzle with the dressing.

2 pounds skinless, boneless turkey breast, cut into 2-inch cubes
1 tablespoon vegetable oil, plus more for the grill
1 teaspoon grated lemon zest
1 teaspoon paprika
Kosher salt and freshly ground pepper
12 slices bacon
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Split French bread rolls, Little Gem lettuce and halved grape tomatoes, for serving

TURKEY CASSOULET

I have had this recipe for years. It is one of our favorites - healthy and so easy, as well as delicious!

Provided by Julie F

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Turkey Cassoulet image

Steps:

  • Combine turkey, bacon, celery, onion and garlic in a 13 x 9 baking dish. Bake in 500 degree oven for 15 minutes. Reduce oven temperature to 450. Stir in beans, tomatoes, salt, pepper and bay leaf. Cover with foil. Bake 25 minutes or until hot and bubbly. Remove and discard bay leaf.

Nutrition Facts : Calories 437.7, Fat 18.6, SaturatedFat 4.2, Cholesterol 137.1, Sodium 1719.5, Carbohydrate 42.2, Fiber 13.2, Sugar 9.3, Protein 26

3/4 lb turkey sausage, in 1/2-inch slices
2 slices bacon, chopped
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1 garlic clove, pressed
2 (15 ounce) cans cannellini beans, drained
1 (15 ounce) can stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf

TURKEY SAUSAGE CASSOULET

Come home to a French-inspired turkey-bean classic dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 4

Number Of Ingredients 7



Turkey Sausage Cassoulet image

Steps:

  • Mix all ingredients including reserved bean liquid in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.

Nutrition Facts : Calories 340, Carbohydrate 57 g, Cholesterol 30 mg, Fiber 14 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg

1/2 pound fully cooked smoked turkey sausage ring, cut into 1/2-inch slices
1 medium carrot, shredded (2/3 cup)
1 small onion chopped (1/4 cup)
2 cans (15 or 16 ounces each) great northern beans, drained and 3/4 cup liquid reserved
1 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper

PORK AND KIELBASA CASSOULET

This is a hearty and delicious cassoulet, with tons of flavor that tastes even better the following day! Serve this with crusty bread or rolls to soak up the juice. If you are not in a rush, then you can use 1 pound dry white beans for this in place of canned, see note on bottom, you can even prepare the dryed beans a day ahead to save time.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18



Pork and Kielbasa Cassoulet image

Steps:

  • In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
  • Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
  • Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
  • Add in the tomato paste and cook stirring for 1 minute.
  • Add in chicken broth and tomatoes with juice; bring to a boil.
  • Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
  • Cover pot and transfer to 325 degree oven for 1 hour.
  • After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
  • In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
  • Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
  • *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
  • Add enough cold water to cover by 3 inches.
  • Bring to a boil; remove from heat, cover and soak for 1 hour.
  • Drain and rinse under cold water.
  • Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.

Nutrition Facts : Calories 977.1, Fat 64.1, SaturatedFat 22, Cholesterol 208.7, Sodium 1115, Carbohydrate 35.8, Fiber 7.2, Sugar 6.1, Protein 59.6

3 cups canned white beans, drained (you can use more or less if desired, or use 1 pound dry white beans)
7 slices bacon, coasley chopped
1 (4 lb) pork shoulder, cut into about 1-1/2-inch cubes
1 lb kielbasa, sliced into 1-inch slices
2 medium onions, chopped
2 tablespoons minced fresh garlic
2 stalks celery, chopped
2 teaspoons dried chili pepper flakes (or to taste)
2 carrots, peeled and sliced
1 tablespoon dried thyme
2 cups chicken broth
1 (14 ounce) can diced tomatoes (undrained)
3 tablespoons tomato paste
1/2 cup dry white wine
salt and pepper
1 1/2 cups coarse fresh breadcrumbs
1/2 cup parmesan cheese
1 tablespoon olive oil

CROCK POT KIELBASA CASSOULET

This is a lighter, easier version of cassoulet. Serve with crusty french bread. For some reason, the best beverage to go with this is cold milk.

Provided by Deb Wolf

Categories     One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 11



Crock Pot Kielbasa Cassoulet image

Steps:

  • Spray 3 to 5 quart crock pot with non-stick cooking spray.
  • Rinse beans and drain.
  • Separate onion slices into rings.
  • Put all ingredients into crock pot, stir to combine.
  • Cook on high 4 hours or low 8 - 10 hours.
  • Hints: *Use whatever combination of beans you have on hand, but don't use seasoned beans. *It's MUCH better made with wine; the alcohol cooks off; you can buy tiny bottles in a four pack if you're not a wine drinker. *Leave the thyme sprigs whole; the leaves will fall off during cooking. Remember to fish out the stems before serving.

Nutrition Facts : Calories 300.2, Fat 1.1, SaturatedFat 0.2, Sodium 418.1, Carbohydrate 55.3, Fiber 15.2, Sugar 9.8, Protein 16.4

1 lb low-fat turkey kielbasa or 1 lb low-fat turkey kielbasa, sliced 1/4-inch thick
1 (14 -16 ounce) can black beans
1 (14 -16 ounce) can white beans (great northern)
1 (14 -16 ounce) can pinto beans (or kidney beans)
2 (8 ounce) cans tomato sauce (or 2 cups homemade sauce)
2 -3 carrots, sliced 1/4-inch thick
1 medium onion, sliced 1/4-inch thick into rings
1/2 cup red wine (cabernet sauvingnon, merlot or use beef broth)
2 tablespoons light brown sugar
2 garlic cloves, minced
2 fresh thyme sprigs (or 1 1/2 teaspoons dried thyme)

GRILLED TURKEY KABOBS

I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf. -Marilyn Rodriguez of Fairbanks, Alaska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings, 2 kabobs each.

Number Of Ingredients 11



Grilled Turkey Kabobs image

Steps:

  • In a large bowl, combine the chili sauce, lemon juice, sugar and bay leaves. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 9-12 minutes or until meat is no longer pink, turning and basting frequently with reserved marinade.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

1/3 cup chili sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 bay leaves
1 pound turkey breast tenderloins, cut into 1-1/2 cubes
2 medium zucchini, cut into 1/2-inch slices
2 small green peppers, cut into 1-1/2 squares
2 small onions, quartered
8 medium fresh mushrooms
8 cherry tomatoes
1 tablespoon canola oil

AD-LIB TURKEY CASSOULET

Provided by David Tanis

Categories     dinner, project, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18



Ad-Lib Turkey Cassoulet image

Steps:

  • The day before assembling the cassoulet, season turkey legs generously with salt and pepper, then wrap and refrigerate overnight. Pick over beans and give them a rinse. Soak beans in a large bowl of cold water overnight.
  • The next day, drain beans and put them in a large pot. Pour in fresh water to cover beans by 3 inches. Add small onion stuck with cloves and bay leaf. Bring to a boil over high heat, then lower to a simmer. Cook gently for 60 to 90 minutes, until tender. Add 2 teaspoons salt and stir with a wooden spoon to distribute. Let beans cool in the cooking liquid. (Beans may be cooked up to 2 days ahead and kept refrigerated in their liquid.) Drain beans in a colander set over a bowl. Reserve and use bean broth if you wish.
  • Meanwhile, bring turkey legs to room temperature and heat oven to 400 degrees. Put legs in a roasting pan and cook, uncovered, until nicely browned, about 30 minutes. Reduce heat to 375. Add 3 cups hot broth to pan, then cover tightly and bake for 1 hour, or until meat is very tender. Remove legs from pan and let cool, reserving pan juices. Take off skin and gristle and remove bones (save these for stock), then tear or cut turkey meat into rough wide strips. Set aside.
  • Melt 2 tablespoons butter in a wide, heavy soup pot over medium-high heat. Add diced onion and season generously with salt and pepper. Let onions soften and color a bit, stirring, then add cayenne, 1 tablespoon thyme and 3 cloves minced garlic. Add carrots and stir to coat. Add reserved pan juices plus 2 cups hot broth, turn down heat, and simmer until carrots are cooked but still firm, about 10 minutes. Add beans and gently mix with onion and carrot. Add turkey and bacon. Let simmer for 10 minutes more, adding broth as needed to keep beans a bit soupy, but not drowning. Taste broth and beans and adjust seasoning.
  • Transfer bean mixture to a low, wide 3-quart baking dish. Arrange garlic sausage evenly over surface, then push down to bury each slice. Put bread crumbs in a small bowl and add olive oil and the 2 tablespoons melted butter. Add remaining thyme and garlic, and the parsley. Season with salt and pepper, and mix well with hands.
  • Sprinkle crumb mixture over beans in an even layer. Push down on crumbs so they absorb some of the liquid. Carefully add more broth around edges of pan to make sure beans are well moistened. Cover tightly with foil and bake for 1 hour at 350 degrees. Remove foil and bake uncovered until bread crumbs are crisped and brown, about 30 minutes. Let dish rest for 15 minutes, then serve, making sure everyone gets some crust. (May be prepared 1 or 2 days ahead and refrigerated. To reheat, bring to room temperature, moisten with hot broth and bake as directed above.)

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 36 grams, Fiber 12 grams, Protein 53 grams, SaturatedFat 12 grams, Sodium 1391 milligrams, Sugar 6 grams, TransFat 0 grams

1 pound flageolets or cannellini beans
1 small onion, halved, peeled and stuck with 2 cloves
1 bay leaf
Salt
2 turkey legs (drumstick and thigh), about 1 1/2 pounds each
Salt and pepper
About 8 cups hot chicken, turkey or bean broth
2 tablespoons butter, plus 2 tablespoons melted
1 large onion, diced
Pinch cayenne
2 tablespoons chopped thyme
6 garlic cloves, minced
1 bunch small carrots, peeled, cut into 2-inch chunks
1/2 pound slab bacon, cut into 1/4-inch lardons, simmered for 2 minutes in water and drained
1/2 pound smoked garlic sausage, cut into 1/2-inch slices
2 cups coarse dry bread crumbs
2 tablespoons olive oil
2 tablespoons chopped parsley

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