Improv Cassoulet

There are so many things I love about cassouletone of them being its versatility. Be creative with your leftoversbeans, roasted meat, stale breadand see what it becomes.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 thick slices bacon, chopped
  • 1 medium onion, chopped
  • 3 links Italian sausage, cut diagonally into 4 pieces
  • 4 cloves garlic, minced, divided
  • ¼ cup dry white wine
  • 2 cups low-sodium chicken, vegetable or turkey stock
  • 1 can tomato puree (14 ounces)
  • 4 cups leftover cooked turkey, duck or dark-meat chicken, shredded
  • 1-1/2 cups cooked white beans
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 cups course bread crumbs
  • 2 tablespoons parsley, minced
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup butter, melted

Instructions

  • Preheat oven to 350°F.
  • Heat olive oil in a large Dutch oven over medium heat, and saute bacon and onion for 12-15 minutes, until bacon is semi-crisp, and onion is browned. Add sausages and 1/2 of the garlic, and saute for 4 minutes, until slightly browned.
  • Add wine, and scrape up any bits stuck to the bottom of the pan. Add stock, tomato puree, turkey, beans, bay leaf and thyme. Taste, and adjust seasoning accordingly. Bake in the oven, uncovered, for 30 minutes, adding more stock, if necessary to keep moist.
  • Mix bread crumbs with remaining garlic, parsley, salt and pepper in a medium bowl. Toss with melted butter until moistened evenly, and sprinkle on top of cassoulet. Bake for another 20 minutes. Push down breadcrumbs so they are slightly moistened, and bake another 20 minutes, until top crisps.
Servings: 8
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

chai-spiced-amaranth-pudding-horizontal

Chai-Spiced Amaranth Pudding

Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.