Parisian Cassoulet

Menu Part: 
Cuisine Type: 

A classic French dish of smoked sausage and vegetables, slowly simmered to perfection.


6 oz. bacon, diced
24 oz. smoked sausage
12 oz. leeks, chopped
2 tbsp. garlic, chopped
20 oz. frozen Parisian carrots
8 oz. white mushrooms, halved
6 oz. turnips, peeled and diced
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
1 tbsp. dried sage
4 oz. Merlot
20 oz. canned, drained Great Northern beans
28 oz. canned tomatoes, chopped, in juice
12 oz. chicken stock
2 oz. tomato paste
1 tsp. ground allspice
8 oz. fresh bread crumbs
2 oz. shredded Parmesan
1 tbsp. chopped parsley
2 oz. butter, melted


1. Preheat oven to 325°F.

2. Cook bacon. Reserve bacon, leaving drippings in skillet.

3. Add sausage to skillet and cook until browned; reserve.

4. Add leeks and garlic to skillet, sauté 5 min. Add carrots, mushrooms, and turnips; sauté 5 min. more. Stir in rosemary, thyme, sage, and wine; simmer until reduced.

5. Add beans, tomatoes, stock, paste, allspice, and reserved meat; bring to a boil. Pour into a 2-in. deep casserole dish; bake 1 hr. covered.

6. Toss bread crumbs, cheese, parsley, and butter. Spread crumb mixture over casserole. Bake at 400°F 15-20 min. more until brown.

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