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Quick Cassoulet

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

Your rating: None Average: 3.8 (28 votes)

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.


READER'S COMMENT:
"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...
Quick Cassoulet Recipe

Makes: 6 servings, 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

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)

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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.

Tips & Notes

  • 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.

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.

Nutrition Bonus: 48% dv fiber, 754 mg potassium (38% dv), 143 mcg folate (36% dv), 30% dv vitamin a, 12 mg vitamin c (20% dv), 4 mg iron (20% dv), 169 mg calcium (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 2 vegetable, 2 lean protein


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Recipe Categories

Season
Winter
Spring
Fall
Health & Diet Considerations
Healthy weight
High calcium
High fiber
High potassium
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Holiday
New Year's Eve
Style/Theme
Casserole
Entertaining, casual
Entertaining, formal
Make ahead instructions
One dish meals
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
6
Type of Dish
Main dish, combination meal
Main dish, poultry
Main Ingredient
Beans/Legumes
Turkey
Ethnic/Regional
French
Preparation/ Technique
Bake
Braise/Stew
Saute
Meal/Course
Dinner

Publication
Fall 2003
The Essential EatingWell Cookbook (2004)
November/December 1994
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