This Saturday evening is a very quiet evening at home for the cast is still on my leg (for its last weekend). So I am looking at the larder and trying to figure out what to make for dinner...as well as perusing cookbooks. A meatless cassoulet recipe caught my attention and it ended up being the "blueprint" of the recipe I made for this Saturday night dinner/supper.
1 cup vegetable stock
1 garlic clove, minced
4 teaspoons cornstarch
1/2 cup white wine
1 13-oz package Hillshire Farms smoke turkey kielbasa sliced into 1-inch slices
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 15-oz cans cannellini beans, drained
1 15-oz can kidney beans, drained
1 15-oz can garbanzo beans, drained
2 4.5-oz can button mushrooms, drained
1/2 teaspoon thyme leaves
1/2 teaspoon Italian Parsley flakes
1/2 teaspoon dried tarragon
2 bay leaves
Heat oven to 350 (F). In small saucepan combine broth, garlic and cornstarch; blend well. Bring to a boil, stirring constantly. Remove from heat, stir in wine.
In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into un-greased 3-quart casserole. Cover.
Bake at 350 (F) for one hour. Remove top and bake 15 - 20 minutes longer.
Serve in bowls with crusty French bread. A red wine and a simple salad would accompany this meal perfectly. Makes about 4 - 5 servings.
1 cup vegetable stock
1 garlic clove, minced
4 teaspoons cornstarch
1/2 cup white wine
1 13-oz package Hillshire Farms smoke turkey kielbasa sliced into 1-inch slices
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 15-oz cans cannellini beans, drained
1 15-oz can kidney beans, drained
1 15-oz can garbanzo beans, drained
2 4.5-oz can button mushrooms, drained
1/2 teaspoon thyme leaves
1/2 teaspoon Italian Parsley flakes
1/2 teaspoon dried tarragon
2 bay leaves
Heat oven to 350 (F). In small saucepan combine broth, garlic and cornstarch; blend well. Bring to a boil, stirring constantly. Remove from heat, stir in wine.
In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into un-greased 3-quart casserole. Cover.
Bake at 350 (F) for one hour. Remove top and bake 15 - 20 minutes longer.
Serve in bowls with crusty French bread. A red wine and a simple salad would accompany this meal perfectly. Makes about 4 - 5 servings.
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