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Turkey Cassoulet, Quick (M)
Source: Unknown
Serves: 10

1 cup fresh bread crumbs (3 slices)
2 teaspoons olive oil
2 chopped onions
1 chopped carrot
2 finely chopped cloves garlic
1/4 pound kosher turkey kielbasa, thinly sliced
1-1/2 cups diced cooked turkey
32 ounces great northern beans, drained & rinsed
28 ounces whole tomatoes, drained and coarsely chopped
1 cup defatted chicken stock
1/2 cup dry white or red wine
1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350°F.

Spread bread crumbs on a baking sheet and bake for 6 to 8 minutes, stirring occasionally, until crisp and lightly colored; set aside.

Meanwhile, in a Dutch oven or flameproof casserole, heat oil over medium heat; add onions, carrots and garlic and cook, stirring, until just beginning to color, about 5 minutes.

Add kielbasa and cook, stirring, until it is lightly browned, about 5 minutes longer.

Add turkey, beans, tomatoes, chicken stock, wine, thyme, salt and pepper; bring the mixture to a simmer.

Sprinkle the cassoulet with the reserved bread crumbs and place in the oven to bake for 20 to 30 minutes, or until browned and bubbling.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: 379 Calories (kcal); 3g Total Fat; (6% calories from fat); 24g Protein; 66g Carbohydrate; 11mg Cholesterol; 305mg Sodium