Thanksgiving dinner with the Coast Guard: The turkey

Petty Officer 1st Class Edward Fuchs and Petty Officer 2nd Class Jason Rohrs recently competed at the Internationale Kochkunst Ausstellung International Culinary Exhibition, commonly known as the world “Culinary Olympics,” and brought home a gold and silver medal. Fuchs and Rohrs were selected as members of the U.S. Army Culinary Arts Team and joined more than 1,500 chefs from 54 countries.

As many Americans gather together with family and loved ones on Thanksgiving, Fuchs and Rohrs share their version of a Thanksgiving meal. Here is the first recipe and we’ll post another one tomorrow!

Turkey cassoulet as prepared by Petty Officer 1st Class Edward Fuchs and Petty Officer 2nd Class Jason Rohrs.

Turkey cassoulet as prepared by Petty Officer 1st Class Edward Fuchs and Petty Officer 2nd Class Jason Rohrs. U.S. Coast Guard photo.

Turkey Cassoulet

1 lb. dried great northern beans
10 tbsp. Turkey drippings
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large smoked turkey legs
4 sprigs oregano
4 sprigs thyme
3 bay leaves
1 cup whole peeled canned tomatoes
1 cup white wine
2 cups chicken broth
1 lb. apple chicken sausage
2 cups bread crumbs

Rear Adm. Fred Midgette, military advisor to the Secretary of Homeland Security, stands besides Petty Officer 2nd Class Jason Rohrs and Petty Officer 1st Class Edward Fuchs. Fuchs and Rohrs recently returned from Internationale Kochkunst Ausstellung, also known as the "culinary Olympics." U.S. Coast Guard photo.

Rear Adm. Fred Midgette, military advisor to the Secretary of Homeland Security, stands beside Petty Officer 2nd Class Jason Rohrs and Petty Officer 1st Class Edward Fuchs. Fuchs and Rohrs recently returned from Internationale Kochkunst Ausstellung, also known as the “culinary Olympics.” U.S. Coast Guard photo.

1. Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add Turkey legs along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.

2. Transfer turkey legs to a plate; let cool. Pull off meat; discard skin, bone, and gristle. Chop meat; add to beans. Set aside.

3. Heat 2 tbsp. turkey drippings in a 5-qt. dutch oven over medium-high heat. Add apple chicken sausage; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs; set dutch oven aside.

4. Heat oven to 300˚. Mix beans and Turkey stew in a 4-qt. casserole dish. Cover with bread crumbs; drizzle with remaining turkey drippings. Bake, uncovered, for 2 hours. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.

Tags: , , , , , , ,