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Lamb and Sausage Cassoulet

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 31 mins
Total time 3 hrs, 31 mins
Yield Serves 4 (serving size: about 1 1/2 cups)
Our version of the classic French stew is made with boneless leg of lamb and turkey kielbasa. Let Lamb and Sausage Cassoulet cook slowly to allow the flavors to harmonize.


  • 1 cup dried Great Northern beans
  • 3 cups boiling water
  • 2 teaspoons olive oil
  • 8 ounces boneless leg of lamb, trimmed and cut into bite-sized pieces
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 ounces turkey kielbasa, chopped
  • 1 slice bacon, chopped
  • 1 1/2 cups coarsely chopped onion
  • 1 cup coarsely chopped carrot (about 2 medium)
  • 1/2 cup coarsely chopped celery
  • 6 garlic cloves, smashed
  • 1 tablespoon no-salt-added tomato paste
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups water
  • 2 tablespoons brandy
  • 1 (2-ounce) piece French bread baguette
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Nutrition Information

  • calories 501
  • fat 17.9 g
  • satfat 6.9 g
  • monofat 7 g
  • polyfat 2 g
  • protein 32.3 g
  • carbohydrate 50.1 g
  • fiber 15.5 g
  • cholesterol 56 mg
  • iron 5.6 mg
  • sodium 759 mg
  • calcium 259 mg

How to Make It

  1. Preheat oven to 350°.

  2. Sort and wash beans; place in a large saucepan. Cover beans with 3 cups boiling water. Cover and let stand 1 hour. Drain; set beans aside.

  3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with pepper and salt. Add lamb to pan; sauté 5 minutes, turning to brown on all sides. Add lamb to beans.

  4. Return pan to medium-high heat. Add sausage and bacon to pan; sauté 2 minutes, stirring occasionally. Add onion and next 3 ingredients (through garlic) to pan; sauté 3 minutes, stirring frequently. Add onion mixture to bean mixture. Add tomato paste to pan; sauté 30 seconds, stirring constantly. Stir in broth, 1 1/2 cups water, and brandy; bring to a boil, scraping pan to loosen browned bits. Stir bean mixture into broth mixture. Cover and bake at 350° for 1 hour. Uncover; bake 1 hour, uncovered.

  5. Tear bread into small pieces. Combine torn bread and grated cheese in a food processor; process until coarse crumbs measure 2 cups. Sprinkle bread crumb mixture evenly over bean mixture. Bake an additional 30 minutes or until topping is golden brown and beans are tender. Sprinkle mixture with chopped fresh parsley.