Shortcut Cassoulet

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1  (1-ounce) slice white bread
• 1  teaspoon  vegetable oil
• 3  (3-ounce) smoked turkey and duck sausages (such as Gerhard's), cut into 1/2-inch slices
• 1 1/2  cups  chopped onion
• 1/2  cup  sliced celery
• 1/2  cup  thinly sliced carrot
• 1  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  tomato paste
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  dried Italian seasoning
• 1/4  teaspoon  black pepper
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2  (15.8-ounce) cans Great Northern beans, drained and divided
• 2  cups  coarsely chopped cooked turkey
• 1  tablespoon  grated Parmesan cheese

Preparation

Preheat oven to 325°.

Place bread in a food processor; pulse 5 times or until coarse crumbs form to measure 1/2 cup. Arrange breadcrumbs on a jelly-roll pan; bake at 325° for 8 minutes or until golden. Set aside.

Heat the oil in a large saucepan over medium heat until hot. Add sausages, and cook 3 minutes or until browned. Remove from pan; keep warm. Add onion, celery, and carrot to pan; saute 5 minutes. Return sausages to pan; stir in broth and next 5 ingredients (broth through tomatoes); bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat.

Mash 1/2 cup beans; stir into sausage mixture. Stir the remaining beans into sausage mixture. Spoon half of bean mixture into a 2 1/2-quart casserole dish; top with turkey and remaining bean mixture. Combine breadcrumbs and cheese; sprinkle over bean mixture. Bake at 325° for 30 minutes or until bubbly.

Nutritional Information

Calories:

226 (19% from fat)

Fat:

4.8g (sat 1.5g,mono 1.7g,poly 1.3g)

Protein:

22.2g

Carbohydrate:

24.1g

Fiber:

4.1g

Cholesterol:

53mg

Iron:

3.4mg

Sodium:

535mg

Calcium:

99mg