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Will definitely make this again. Didn't use smoked turkey sausage as I couldn't find it over here. Used a cured sausage called cabana, which worked great. The dish turned out with a lot of liquid so we served it over rice sort of jumbalaya style - Fabulous.
This is a very good cassoulet recipe - a cut above others I have made. I followed others suggestions and cut the broth to 1 cup and I added 1/2 cup white wine. I upped the bay leaves to two and kept the other spices as called for. This is great in the flavor department and I used cooked chicken which made it even easier. Thanks, Carole in Orlando
This was wonderful. I will admit to browing and adding a couple of lamb lollypops an hour or two before serving. I also threw in the entire sausage. I did go 1/2 a cup less on the liquid and it was still very soupy. Maybe this recipe is better on the stove that way, but a little corn starch boiled down on the stove made it divine. Thank you for such a great tasting recipe!
Tried this last week and it was very good. Taste a little like jambalya. Even the hubby liked it and said it tastes as good the next day. Thanks for a keeper.
This was pretty good. The red pepper flakes gave it a spicy flavor. It was slightly more soupy than i had expected, but i would definately make it again.
very tasty. It easily made enough for 5 or 6 people. I did finish it off with a little bit of dried herb breadcrumbs & parm cheese in the broiler for a crispy top (probably added a bunch of calories), but we really enjoyed it. We also sub'd cut tomatoes for stewed (i just don't care for stewed tomatoes). Would definitely eat it again.
I'd make it again as well. Hubby really liked it, and even the finicky 12 year old who doesn't like beans ate it. In our neck of the woods, you either get kielbasa, which I'm not crazy about, or italian sausage. Italian sausage worked fine, but I think Kielbasa would taste good as well, if you like Kielbasa. The was a lot of liquid, I might try suggesting cooking it with a half a cup less, and then adding more if you need it while it cooks. I also added about a quarter tsp of salt at the end.