Rating: 4 stars
3 Ratings
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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.

Source: EatingWell Magazine, Fall 2003


Recipe Summary

1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

1 1/3 cups
352 calories; protein 27.1g; carbohydrates 46.1g; dietary fiber 10.6g; sugars 7.3g; fat 5.6g; saturated fat 1.1g; cholesterol 39.8mg; vitamin a iu 1872.3IU; vitamin c 13.9mg; folate 132.6mcg; calcium 107.7mg; iron 3.3mg; magnesium 115.4mg; potassium 867.5mg; sodium 1008.3mg; thiamin 0.3mg.

2 starch, 2 vegetable, 2 lean protein