Cassoulet with White Beans, Sausage & Turkey
Carrots add a subtle sweetness to the rich tomato sauce that flavors this dish and lemon zest mixed with the breadcrumbs on top adds a nice burst of bright flavor! Who new a simple bean stew could taste so decadent?
Servings 4
Calories 424kcal
Ingredients
- 1 Tablespoon olive oil
- 3 links sweet Italian sausage cut in half
- 4 cloves garlic minced
- 1 small onion chopped
- 1 ounce pancetta diced
- 2 carrots diced
- 6 plum tomatoes roughly chopped
- 2 sprigs fresh rosemary minced
- 2 springs fresh thyme chopped
- 1 pinch crushed red pepper flakes
- 1 can 15 ounces Great Northern beans (or similar white beans), drained
- 1 cup chopped roast turkey or chicken preferably dark meat
Instructions
- Heat your oven to 350ºF.
- Heat the olive oil in a large, oven-proof skillet (I like cast iron) over medium heat.
- Add the sausage and cook until deeply browned on each side, about 8 minutes. . Remove the sausage, leaving the drippings in the pan.
- Add the garlic and onion and cook in the sausage drippings until they begin to soften — about 5 minutes. Add the pancetta and carrot and cook for an additional 5 minutes, until the pancetta begins to crisp up and the carrot begins to soften.
- Add the tomatoes, rosemary, thyme, and pepper flakes. Cook, stirring occasionally to help break down the tomatoes, for about 10 minutes. Stir in the beans.
- Stir the turkey or chicken into the stew. Top with sausages.
- Transfer the skillet to the oven and bake for 45-60 minutes or until the sauce is thick and the top layer of beans is lightly browned and slightly crisp.
- Let sit for 15 minutes prior to serving.
Nutrition
Serving: 1/4 Recipe | Calories: 424kcal | Carbohydrates: 19g | Protein: 38g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 107mg | Sodium: 451mg | Fiber: 5g | Sugar: 4g