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Quick Cassoulet

Source: © EatingWell Magazine
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 5 Minutes
  6 servings, 1 1/3 cups each
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
1 cup  fresh whole-wheat breadcrumbs  (see Tip)
2 teaspoons  extra-virgin olive oil
2   medium onions, finely chopped
1   medium carrot, finely chopped
2 cloves  garlic, minced
1/4 pound  turkey kielbasa sausage, thinly sliced
1 14-1/2-ounce can  diced tomatoes
1 cup  reduced-sodium chicken broth
1/2 cup  dry white wine
2 15-1/2-ounce cans  great northern or cannellini beans, rinsed
1 1/2 cups  diced cooked turkey or chicken
1 1/2 teaspoons  chopped fresh thyme or 1/2 teaspoon dried
1/4 teaspoon  salt, or to taste
Freshly ground pepper to taste
2 tablespoons  chopped fresh parsley (optional)

Tip: To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Quick Cassoulet Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.


Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.


Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   6 servings, 1 1/3 cups each
Calories: 353
Fat. Total: 5g
Protein: 24g
Carbohydrates, Total: 36g
Fat, Saturated: 1g
Fiber: 11g
Cholesterol: 25mg
Sodium: 681mg
% Cal. from Fat: 13%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Barbara Reviewed: 08/16/2012
Made this for dinner last night. Followed the recipe exactly except substituted a can of crispy onions instead bread crumbs for the topping. I cut the recipe in half because it's only for the two of us. Am going to make it again but I'm going to eliminate some of the liquid. I used a can of petite diced tomatoes but this broke down too much in the oven, next time I'll use regular diced tomatoes. Husband really liked this because it was more on the healthy side yet had a ton of flavor.
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