Turkey one-pot

serves 4
ingredients
100g/4oz dried kidney beans,
soaked overnight and drained
25g/1oz butter
2 herby pork sausages
450g/1lb turkey casserole meat
3 leeks, sliced
2 carrots, finely chopped
400g/14oz canned chopped
plum tomatoes
3 teaspoons tomato purée
1 bouquet garni
400ml/14fl oz chicken stock
salt and freshly ground black pepper
• Cook the beans in boiling water for 40 minutes, then drain well.
• Meanwhile, heat the butter in a flameproof casserole dish, then cook the
sausages until browned and the fat runs. Remove and drain on kitchen
paper. Stir the turkey into the casserole dish and cook until lightly
browned all over, then transfer to a bowl using a slotted spoon.
• Stir the leeks and carrots into the casserole dish and brown lightly. Add
the tomatoes and tomato purée, and simmer gently for about 5 minutes.
• Chop the sausages and return to the casserole dish with the beans,
turkey, bouquet garni, stock and seasoning. Cover and cook gently for
about 11⁄4 hours until the beans are tender and there is very little liquid.
Serve hot.