Recipe Image

Quick Cassoulet

  • 30 m
  • 1 h 5 m
Susan Herr
“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

    • 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
    • ¼ pound turkey kielbasa sausage, thinly sliced
    • 1 14- ½-ounce can diced tomatoes
    • 1 cup reduced-sodium chicken broth
    • ½ cup dry white wine
    • 2 15- ½-ounce cans great northern or cannellini beans, rinsed
    • 1½ cups diced cooked turkey, or chicken
    • 1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
    • ¼ teaspoon salt, or to taste
    • Freshly ground pepper, to taste
    • 2 tablespoons chopped fresh parsley, (optional)

Directions

  • 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 ⅓ 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.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 8/24/2019