This is my Go-To for a quick Cassoulet. We all love it! I always add more beans or even sometimes canned/precooked lentils for more heft, and always add bacon and some white wine to the mix. Been making this for over 10 years and it never lets us down!
Yield: 8 servings (serving size: 1 cup)
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Amount per serving
- Calories: 226
- Calories from fat: 19%
- Fat: 4.8g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.3g
- Protein: 22.2g
- Carbohydrate: 24.1g
- Fiber: 4.1g
- Cholesterol: 53mg
- Iron: 3.4mg
- Sodium: 535mg
- Calcium: 99mg
- 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
- Preheat oven to 325°.
- 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.
- 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.
- 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.
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