ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stuffing à la Cassoulet

Photo: Oxmoor House

 

Hands-on time 25 mins
Total time 1 hr, 35 mins
Yield

Serves 8 (serving size: about 2/3 cup)

This main dish is wholly inspired by cassoulet, a slow-braised/baked French casserole made with a mix of meats and white beans that's often topped with coarse, fresh breadcrumbs. Whether you call this dish stuffing or dressing, the flavors of cassoulet lend themselves perfectly to such a creation. Blend the ingredients together and you get a quite credible cassoulet--just inverted.

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 2 cups unsalted chicken stock
  • 1 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 3 garlic cloves, sliced
  • 2 tablespoons vegetable oil
  • 8 ounces Italian turkey sausage, casings removed
  • 8 ounces baguette, cut into 1/2-inch cubes and toasted
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme
  • 3/4 teaspoon kosher salt
  • 1 (14-ounce) can low-sodium white beans, drained
  • 1 (14-ounce) can diced tomatoes, drained
  • Cooking spray

Nutrition Information

  • calories 304
  • fat 11.1 g
  • satfat 2.4 g
  • monofat 5.1 g
  • polyfat 2.3 g
  • protein 23 g
  • carbohydrate 27 g
  • fiber 4 g
  • cholesterol 58 mg
  • iron 3 mg
  • sodium 689 mg
  • calcium 57 mg

How to Make It

  1. Preheat your oven to 400°.

  2. Place the chicken thighs, the chicken stock, the onion, the carrots, the celery, and the garlic in a saucepan. Bring to a boil.

  3. Reduce the heat and cook 30 minutes at a slight simmer, until the thighs are tender and the stock has reduced to about 1 1/2 cups.

  4. Remove the chicken thighs from the stock, set aside, and when cool enough to touch, pull the meat into shreds. Reserve.

  5. Heat a large skillet over medium-high heat. Add the oil and swirl. Cook the turkey sausage 10 minutes, until browned and fully cooked, yet still slightly moist.

  6. In a large mixing bowl, combine the reduced stock mixture, the chicken, the sausage, the baguette, and the next 5 ingredients (through tomatoes). Toss.

  7. Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray. Transfer the chicken mixture to the sprayed baking dish and bake, uncovered, for 30 minutes, until the liquid is well absorbed, and the top is evenly browned.

Cooking Light Mad Delicious