Quick Cassoulet

Quick Cassoulet

4 Reviews
From: EatingWell Magazine Fall 2003

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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)


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 2. cover and refrigerate for up to 2 days.
  • 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 1/3 cups
  • Per serving: 352 calories; 6 g fat(1 g sat); 11 g fiber; 46 g carbohydrates; 27 g protein; 133 mcg folate; 40 mg cholesterol; 7 g sugars; 0 g added sugars; 1872 IU vitamin A; 14 mg vitamin C; 108 mg calcium; 3 mg iron; 1008 mg sodium; 868 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 2 lean protein

Reviews 4

September 23, 2015
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By: EatingWell User
Delicious and satisfying Made this on Sunday for family football day. Everyone loved it. I added a little more liquid and some chunked up summer squash and tossed in some baby spinach at the end - MAKE IT Pros: It was great to use up leftovers
September 30, 2014
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By: aliceyoumg
Cold weather classic Delicious. I used poached chicken (shredded), chicken sausage and leeks instead of onions with good results. Will make again for sure. Pros: Comfort food
January 11, 2010
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By: EatingWell User
I used a cup of Whole Wheat Panko Bread Crumbs, no toasting necessary, and it was incredibly delicious! I was delighted that my teenagers also thought it was yummy. I hid the leftovers so I could enjoy it again for my lunch the next day...so GOOD, hated to eat the last bite!
October 18, 2009
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By: EatingWell User
This has become a staple cold weather recipe for me. I omit the bread crumbs (I usually don't have them on hand), and simmer on the stove for 20-30 min instead of using the oven.Very tasty!