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1
The day before assembling the cassoulet, season turkey legs generously with salt and pepper, then wrap and refrigerate overnight.
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2
Pick over beans and give them a rinse.
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3
Soak beans in a large bowl of cold water overnight.
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4
The next day, drain beans and put them in a large pot.
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5
Pour in fresh water to cover beans by 3 inches.
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6
Add small onion stuck with cloves and bay leaf.
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7
Bring to a boil over high heat, then lower to a simmer.
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8
Cook gently for 60 to 90 minutes, until tender.
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9
Add 2 teaspoons salt and stir with a wooden spoon to distribute.
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10
Let beans cool in the cooking liquid.
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11
(Beans may be cooked up to 2 days ahead and kept refrigerated in their liquid.)
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12
Drain beans in a colander set over a bowl.
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13
Reserve and use bean broth if you wish.
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14
Meanwhile, bring turkey legs to room temperature and heat oven to 400 degrees.
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15
Put legs in a roasting pan and cook, uncovered, until nicely browned, about 30 minutes.
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16
Reduce heat to 375.
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17
Add 3 cups hot broth to pan, then cover tightly and bake for 1 hour, or until meat is very tender.
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18
Remove legs from pan and let cool, reserving pan juices.
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19
Take off skin and gristle and remove bones (save these for stock), then tear or cut turkey meat into rough wide strips.
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20
Set aside.
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21
Melt 2 tablespoons butter in a wide, heavy soup pot over medium-high heat.
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22
Add diced onion and season generously with salt and pepper.
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23
Let onions soften and color a bit, stirring, then add cayenne, 1 tablespoon thyme and 3 cloves minced garlic.
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24
Add carrots and stir to coat.
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25
Add reserved pan juices plus 2 cups hot broth, turn down heat, and simmer until carrots are cooked but still firm, about 10 minutes.
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26
Add beans and gently mix with onion and carrot.
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27
Add turkey and bacon.
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28
Let simmer for 10 minutes more, adding broth as needed to keep beans a bit soupy, but not drowning.
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29
Taste broth and beans and adjust seasoning.
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30
Transfer bean mixture to a low, wide 3-quart baking dish.
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31
Arrange garlic sausage evenly over surface, then push down to bury each slice.
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32
Put bread crumbs in a small bowl and add olive oil and the 2 tablespoons melted butter.
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33
Add remaining thyme and garlic, and the parsley.
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34
Season with salt and pepper, and mix well with hands.
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35
Sprinkle crumb mixture over beans in an even layer.
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36
Push down on crumbs so they absorb some of the liquid.
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37
Carefully add more broth around edges of pan to make sure beans are well moistened.
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38
Cover tightly with foil and bake for 1 hour at 350 degrees.
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39
Remove foil and bake uncovered until bread crumbs are crisped and brown, about 30 minutes.
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40
Let dish rest for 15 minutes, then serve, making sure everyone gets some crust.
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41
(May be prepared 1 or 2 days ahead and refrigerated.
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42
To reheat, bring to room temperature, moisten with hot broth and bake as directed above.)
