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Shortcut Cassoulet

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 1 (1-ounce) slice white bread
  • 1 teaspoon vegetable oil
  • 3 (3-ounce) smoked turkey and duck sausages (such as Gerhard's), cut into 1/2-inch slices
  • 1 1/2 cups chopped onion
  • 1/2 cup sliced celery
  • 1/2 cup thinly sliced carrot
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2 (15.8-ounce) cans Great Northern beans, drained and divided
  • 2 cups coarsely chopped cooked turkey
  • 1 tablespoon grated Parmesan cheese

Nutrition Information

  • calories 226
  • caloriesfromfat 19 %
  • fat 4.8 g
  • satfat 1.5 g
  • monofat 1.7 g
  • polyfat 1.3 g
  • protein 22.2 g
  • carbohydrate 24.1 g
  • fiber 4.1 g
  • cholesterol 53 mg
  • iron 3.4 mg
  • sodium 535 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place bread in a food processor; pulse 5 times or until coarse crumbs form to measure 1/2 cup. Arrange breadcrumbs on a jelly-roll pan; bake at 325° for 8 minutes or until golden. Set aside.

  3. Heat the oil in a large saucepan over medium heat until hot. Add sausages, and cook 3 minutes or until browned. Remove from pan; keep warm. Add onion, celery, and carrot to pan; saute 5 minutes. Return sausages to pan; stir in broth and next 5 ingredients (broth through tomatoes); bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat.

  4. Mash 1/2 cup beans; stir into sausage mixture. Stir the remaining beans into sausage mixture. Spoon half of bean mixture into a 2 1/2-quart casserole dish; top with turkey and remaining bean mixture. Combine breadcrumbs and cheese; sprinkle over bean mixture. Bake at 325° for 30 minutes or until bubbly.