Quick Cassoulet

  • Active Time 30m
  • Total Time 1h 5m

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, cover and refrigerate for up to 2 days, keeping breadcrumbs separate until ready to bake just prior to serving.

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 kiepoundasa sausage, thinly sliced
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 2 cans (15 1/2 ounces each) 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)

directions

Preheat oven to 350 degrees 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.

Tip: To make fresh breadcrumbs: Trim away 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7184

nutrition information per serving

353 calories; 5g total fat; 1g total saturated fat; 25mg cholesterol; 681mg sodium; 36g carbohydrates; 11g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Newsletters Here

Get coupons, sale alerts, recipes, and more goodies, oh joy!