A classic cassoulet recipe is made with a variety of fatty meats like duck confit and pork sausage and cooked over the course of multiple days. This healthy cassoulet recipe is streamlined and lightened up with the use of pork shoulder, turkey kielbasa sausage and boneless, skinless chicken thighs. Pork butt (or shoulder) is usually sold as a larger cut of meat, but if you ask at the butcher counter, it's easy to get a smaller piece for this recipe.
Make Ahead Tip: Prepare through Step 6 and freeze airtight for up to 3 months (or refrigerate for up to 3 days). Defrost overnight in the refrigerator and reheat on the stovetop or in the microwave. Prepare topping (Step 7) just before serving.
To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse (or fine) crumbs form. To make dry breadcrumbs (coarse or fine), spread on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or 1/3 cup dry breadcrumbs.
3 starch, 1 vegetable, 4 1/2 lean meat, 1 fat