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  • Easy Sweet French Cassoulet

    1 vote
    Easy Sweet French Cassoulet
    Prep: 20 min Cook: 35 min Servings: 6
    by Robyn Savoie
    269 recipes
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    The French know cassoulet as a classic, long-simmered dish consisting of white beans and various -- sausages, pork or goose. This version is a less time consuming spin on the classic. This is my adapted version from the original. I made this one based on what I had on hand in the pantry. Both are good, it depends on what you're in the mood for. This is my personal favorite because I used local Wisconsin Northwoods Mead from White Winter Winery. I was out of dry white and decided to give it a try. Obviously it changed the flavor and how I came up with name. Below is the link to their website if you're curious. My name attests to my French heritage and I love a great French wine like anyone else. You know what they say, "cook with the wine you plan on drinking." I prefer to use local wine because it bring indoors a little of my outdoors. Here in Wisconsin we have some wonderful Wineries. I listed a few of them in my profile and White Winter is among them. If you're feeling adventurous, order some Mead and give this a try. You wont be disappointed and it's not too sweet I promise.

    Ingredients

    • 2 Stalks Celery, Sliced Diagonally
    • 2 Medium Carrots, Sliced Diagonally
    • 1/2 Tsp. Salt
    • 1/8 Tsp. Ground Black Pepper
    • 1 Large Onion, Chopped
    • 1/2 Tsp. Garlic Powder
    • 1 Tsp. Dried Rosemary, Crushed
    • 1 Tsp. Dried Thyme
    • 1/2 Cup White Winter Winery "Cyser" (Apple Honey Wine)
    • 14 1/2 Oz. Can Reduced-Sodium Chicken Broth
    • 14 Oz. Stewed Tomato Juice Only, Reserve Tomatoes For Later
    • 15 Oz. Can Cannellini Beans, Drained & Rinsed
    • 15 Oz. Can Navy Beans, Drained & Rinsed
    • 15 Oz. Can Butter Beans, Drained & Rinsed
    • 13 Oz. Hillshire Farms Smoked Turkey & Pepper Jack Sausage Links, Sliced Diagonally
    • 1 1/2 Cups Cooked Chicken, Chopped

    Directions

    1. In large saucepan add 2 Tablespoons vegetable oil and heat until hot. Add celery, carrots and salt/pepper; sauté until crisp tender.
    2. Toss chopped onion into the mix and sauté 5 minutes; stir in garlic powder, rosemary and thyme, cook 1 minute. Slowly add mead to saucepan and cook until reduced by half.
    3. Next, slowly pour chicken broth and stewed tomato juice into saucepan. Bring to boiling.
    4. Stir in the beans, turkey sausage and chicken. Return to boiling; reduce heat and simmer uncovered 15 minutes.
    5. Serve with your favorite dinner rolls or crusty bread.
    6. Note: The pepper jack cheese in the sausage links is very light and barely noticeable. I like a kick added to a lot of things. So when I say barely, I mean it literally.

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