Quick Cassoulet

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Quick Cassoulet

Quick Cassoulet

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.

Serves 6

Prep Time 30 min

Total Time 65 min.


  • 1 cup fresh whole-wheat breadcrumbs, (see Tip)
  • 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 14-1/2-oun diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 2 15-1/2-oun great northern or cannellini beans, rinsed
  • 1 1/2 cups diced cooked turkey, or chicken
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 2 tablespoon chopped fresh parsley, (optional)

Cooking Directions

Step 1

Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.

Step 2

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.

Step 3

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.