3 hours, 20 minutes, largely unattended
From Amy Scattergood
1 pound dried white beans (such as cannellini, Great Northern or Tarbais)
3 tablespoons olive oil, divided
1 pound uncooked sausage, in individual links (use garlic, Toulouse sausage or mild Italian)
1 large onion, diced (2 1/2 cups)
1 carrot, diced ( 1/2 cup)
7 garlic cloves, minced, divided
1 bouquet garni (1 bay leaf, 2 sprigs thyme, 1 stem parsley, 2 whole sprigs fresh sage)
1 can (14 1/2 ounces) diced
tomatoes, including juice
3 cups chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups stale white bread, cut into cubes
1 tablespoon fresh parsley, minced
2 cups roast
, preferably dark meat or whole legs, skin removed
1. Place the beans in a large pot with enough water to cover by about 2 inches. Bring the beans to a boil, take them off the heat and let sit for an hour. Drain and set aside. Heat the oven to 350 degrees.
2. In a large braising pot with a lid, heat 2 tablespoons olive oil and then add the sausage, browning it on all sides over medium-high heat, about 10 minutes. Remove the sausage from the pot and set aside. Into the same pot with the fat remaining from the sausages, add the onions and carrots. Cook them until soft, scraping the browned bits from the bottom of the pan, about 4 to 5 minutes.
3. Add 6 cloves minced garlic, the bouquet garni, tomatoes with juice, drained beans, chicken stock, salt and pepper. Stir to combine. Lay the sausages on the top, cover with the lid and cook in the oven for 1 1/2 hours.
4. In a food processor, pulse the stale bread until you have fine crumbs; add the remaining minced garlic, the parsley and 1 tablespoon olive oil and pulse until combined. Set aside.
5. Remove the cassoulet from the oven and arrange the turkey alongside the sausages, pressing in slightly with a spoon. Add a little stock to cover the beans, if needed. Spread the bread crumb mixture on top. Cook uncovered for 30 minutes; the crust should be golden and bubbly.