Prep Time
25 Mins
Cook Time
55 Mins
Stand Time
10 Mins
Makes 6 servings

A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust. Check your cookware information to make sure your skillet's handle is ovenproof up to 400° or higher. If not--just prep in a traditional skillet and then bake in a casserole dish that holds 2 1/4 to 3 quarts. (You can measure your dish capacity using water if the dish is not labeled.)

How to Make It

Step 1

Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.

Step 2

Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.

Step 3

Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.

Step 4

Stir together cornbread mix and 2/3 cup water. Pour evenly over hot sausage mixture in skillet.

Step 5

Bake at 400° for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.

Step 6

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.

Ratings & Reviews

3k3is9w2o2's Review

March 18, 2012
Easy, dependable, delicious. What more could you want?

JoDee1366's Review

November 15, 2011

fledglingchef's Review

December 12, 2010
I thought this was a really good recipe. I increased the meat by half and doubled the beans and tomatoes. I double the thyme, also, but wouldn't recommend. Maybe increase it slightly, but not double. I also used a chicken & turkey lowfat italian sausage, which was excellent. Served with a simple side salad and glass of wine. BF raved about it, so definitely will make again.

JillHP's Review

May 06, 2010
This was a hearty, stick-to-your-ribs dish, without being too heavy or rich. I was a little concerned b/c most of the cornbread mixture appeared to sink when poured over the top, but the final product turned out perfectly.

cjsm44's Review

January 29, 2010
Love this recipe! It is easy and very warming on a cold wintry day. I've made it several times. I will warn that the most recent time, I used Jiffy yellow cornbread mix and it was way too sweet. Stick with the Martha White mix.

EverydayBailey's Review

September 01, 2009
Accidentally used kidney beans instead and all I could find at the grocery store was yellow cornbread...AMAZING!!!! So good. My husband wants it once a week for now on!