Turkey Cassoulet

Ingredients

• 4 cups cooked white beans*
• 1 small smoked turkey thigh or drumstick (fully cooked) (See note below **)
• Grapeseed oil for browning the sausage and pork
• Salt
• 2 or 3 garlicky herbed sausages (about 1 pound)
• 1 pound small pork spareribs, cut into 2 or 3 pieces (to fit the braising pan comfortably)
• 1 pounds pork shoulder, cut into 1 ½” cubes
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 4 garlic cloves, coarsely chopped + 2 more for the crumb topping and croutons
• 1 cup dry white wine
• 1 small bunch parsley (about 25 sprigs), leaves removed, stems reserved and finely chopped
• 2 cups best quality canned or tetra-pack diced tomatoes in their juice (I use Pomi.)
• 1 additional carrot, peeled and cut into ½” cubes
• 1 tablespoon fresh marjoram leaves (or a hefty pinch of dried marjoram)
• 1 bay leaf
• 2 tablespoons fresh thyme leaves (or 4 good pinches of dried thyme)
• 1 cup homemade chicken stock, warmed
• 1 ½ cup fresh bread crumbs (see note below on my favorite method)
• 1 ½ cup fresh bread cubes for making the crouton topping
• Additional olive oil or duck fat, if you have some, for the topping
• Freshly ground black pepper

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