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20 minute dinner recipes

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Quick Cassoulet

http://www.eatingwell.com/recipes/quick_cassoulet.html

From EatingWell:  Fall 2003, November/December 1994, The Essential EatingWell Cookbook (2004)

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.

6 servings, 1 1/3 cups each | Active Time: 30 minutes | Total Time: 1 hour 5 minutes

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 353 Calories; 5 g Fat; 1 g Sat; 1 g Mono; 25 mg Cholesterol; 36 g Carbohydrates; 24 g Protein; 11 g Fiber; 681 mg Sodium; 754 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 2 lean protein

Tips & Notes