Quick Turkey Cassoulet

Save yourself some time by substituting 1 cup of premade bread crumbs for the 3 slices of bread.

Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4


  • 3 slices of bread (or 1 cup premade bread crumbs)
  • 2 tsp. olive oil
  • 2 onions, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, finely chopped
  • 1⁄4 lb. turkey kielbasa sausage, thinly sliced
  • 1 1⁄2 cups diced cooked white turkey
  • 1 can (16 oz.) Great Northern beans, drained and rinsed
  • 1 can (28 oz.) whole tomatoes, drained and coarsely chopped
  • 1 cup chicken broth
  • 1⁄2 cup dry white wine or dry red wine
  • 1 1⁄2 tsp. chopped fresh thyme
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper


  • Preheat oven to 350°F. Tear the bread into pieces and spread them on a baking sheet; bake for 6 to 8 minutes, stirring occasionally, until crisp and lightly colored. Set aside.
  • In a Dutch oven or flameproof casserole dish, heat the oil over medium heat. Add the onions, carrot, and garlic; cook, stirring, until the onions begin to soften, about 5 minutes. Add the kielbasa and cook, stirring, until it is lightly browned, about 5 minutes longer. Add the turkey, beans, tomatoes, chicken stock, wine, thyme, salt, and pepper. Bring the mixture to a simmer.
  • Sprinkle the cassoulet with the bread crumbs and bake for 20 to 30 minutes, or until browned and bubbling.