Recipes - add a little spice to your life!

Recipes add a little spice to your life!

Turkey Cassoulet_small

Turkey Cassoulet

Prep time:
15 minutes 
Cooking time:
1 hour 20 minutes 
Total time:
1 hour 35 minutes 
Ease of prep:
Makes 8 Servings
 
Portion size:
1/8 of recipe 

x 8 servings

Nutrition Per Serving

Calories:
354.0 
Carbohydrates:
33.0g
Protein:
38.0g
Fat:
7.0g
Cholesterol:
78.0mg
Sodium:
1166.0mg

Exchanges

Starch:
1.5 
Vegetable:
0.0 
Fruit:
0.0 
Meat:
4.0 
Fat:
0.0 
Milk:
0.0 
Print

Enjoy some light, French cuisine with this Turkey Cassoulet recipe. Impress your dinner guests with this low-fat entrée that uses carrots, celery, onions, garlic, beans, tomato sauce, turkey, turkey smoked sausage, chicken broth and spices.

Ingredients

  • 3  Tbsp  olive oil, divided
  • 2  large  carrots, peeled and diced
  • 3  celery ribs, thinly sliced
  • 1  medium  onion
  • 5  garlic cloves, minced and divided
  • 3  can cannellini (white kidney) beans, 15-ounce each
  • 1  8 oz canned tomato sauce
  • 3  cup(s)  cooked turkey, cut into 1 1/2-inch pieces
  • 3/4  pound(s)  fat-free turkey smoked sausage, diagonally sliced 1/2-inch thick
  • 1 1/2  cup(s)  chicken broth
  • 1/2  tsp  thyme leaves, dried
  • 1  dash(es)  ground cloves (optional)
  • 1  cup(s)  white bread crumbs, coarse
  • 1/4  cup(s)  fresh parsley, minced
  • 1  salt and freshly gound pepper to taste

Directions

  1. Preheat oven to 350°F.
  2. Heat 1 1/2 Tbls of the olive oil in a Dutch oven or other ovenproof casserole over medium-high heat.
  3. Add the carrots, celery, onion, and 3 cloves of the minced garlic; saute until softened, 5 to 7 minutes.
  4. Remove from heat and add the beans, tomato sauce, turkey, and smoked sausage.
  5. Pour In the broth and stir to combine all the ingredients thoroughly.
  6. Season with thyme, cloves, salt and pepper.
  7. Cover the pot and bake the cassoulet for 45 minutes.
  8. Meanwhile mix together the bread crumbs, parsley, remaining garlic and 1 1/2 Tbls olive oil.
  9. Uncover the cassoulet and sprinkle the bread crumb mixture evenly over the top.
  10. Continue baking, uncovered, until the crumbs are lightly browned and the cassoulet is bubbling, about 20 minutes more.
  11. Serve the cassoulet hot in wide soup bowls.

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