Quick Turkey, Leek and Prosciutto CassouletOle & Shaina Olmanson
I’m using up the last of my leftover turkey in this quick and easy cassoulet. It is the perfect solution to leftover meat without feeling like leftovers. I told my husband it was the French casserole, to which he replied he was pleasantly surprised by how much he enjoyed it. (We’re not big on casseroles.) And with four smaller and hungrier mouths to feed, this is also the perfect dinner for leftover chicken or sausage or any other meat you have lying around.
Quick Turkey, Leek and Prosciutto Cassoulet
1-2 ounces prosciutto, thinly sliced and diced
2 small or 1 larger leek, cleaned and diced
1 diced red bell pepper
1 minced clove garlic
¼ cup sherry or white wine
4 cups cooked white beans
2 cups leftover turkey breast (or other leftover meat)
salt and pepper
1 tablespoon melted butter
½ cup panko bread crumbs
3-4 teaspoons chopped fresh parsley
Preheat oven to 350º F. In a large sauté pan, heat prosciutto pieces over medium heat until they start to crisp. Add in diced leeks and bell pepper and sauté for 5 minutes. For 30 seconds, sauté garlic. Pour white wine into the vegetables and stir to combine. Stir in white beans and leftover turkey (or other meat). Season with salt and pepper. Stir melted butter and bread crumbs together and top the sauté pan with panko bread crumbs.
Place pan in oven and bake at 350º F for 15-20 minutes until heated through. Allow to sit for 5 minutes before serving.
Makes 4-5 servings.