Quick Cassoulet
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 cup fresh whole-wheat breadcrumbs
- 2 teaspoons extra-virgin olive oil
- 2 medium onions, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, minced
- 1/4 pound turkey kielbasa sausage, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine
- 2 (15.5 ounce) cans great northern or cannellini beans, rinsed
- 1 1/2 cups diced cooked turkey or chicken
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Nutrition Info
Per Serving
- Calories: 372 kcal
- Carbohydrates: 49 g
- Dietary Fiber: 10 g
- Fat: 6 g
- Protein: 27 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
- Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
- Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.
Yield: 6 servings
3. Still Hungry?
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
Notes:
Tip
To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Make Ahead Tip
Prepare through Step 2. cover and refrigerate for up to 2 days.
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Breadcrumbs did me in
.%23index - January 16, 2007 02:19:51 PM PSTI used vegetarian sausage instead of the meat. That worked out fine, but I had trouble with the breadcrumb topping. It did not brown, and merely got soggy. The photo shows a small sprinkling of breadcrumbs in the center of the dish, but one cup is a LOT of breadcrumbs; in my case, it made a thick covering over the whole pan, so I ended up with a thick layer of soggy breadcrumbs over the entire cassoulet. Now it could very well be a mistake I made, but the end result was not successful.
4 of 5 found this review helpful.
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Breadcrumbs
phoenix3212 - April 28, 2008 03:50:33 PM PSTPerhaps you used dry breadcrumbs instead of fresh. If so, as you found out, the two are not interchangeable! If you used one cup of dry breadcrumbs in place of one cup of fresh breadcrumbs, you're using much more breadcrumbs than the recipe intends.
Dry breadcrumbs are those you buy at the store, usually in a round canister. Fresh breadcrumbs are great for lighter coating and softer crusts, and they're supposed to be somewhat moist. You generally need to make fresh breadcrumbs yourself from fresh bread using a knife or food processor. Approximately 4 slices of bread will make one cup of crumbs.
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