HEARTY CASSOULET
This wholesome, comforting dish is a one-pot wonder, and when served with a side salad, it is a complete meal. The cassoulet is rich in protein, complex carbohydrates, fiber, and vitamins and minerals—you can’t go wrong serving this dish to your family on a cool fall night.
1 1/2 cups fresh whole-wheat breadcrumbs
2 1/2 tablespoons organic butter
2 yellow onions, chopped
2 large carrots, chopped
3 cloves garlic, minced
1/4 pound turkey kielbasa or sausage, sliced
1 1/2 cups tomatoes, diced (fresh or canned)
1 cup chicken broth
1/2 cup dry white wine
3 cups great northern or cannellini beans, rinsed
1 1/2 cups cooked turkey or chicken, diced
3 teaspoons fresh thyme, chopped or 2 teaspoons dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
2 tablespoons fresh parsley, chopped
Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until light golden and crisp, stirring occasionally, six to ten minutes; set aside.
Meanwhile, heat a four- to six-quart Dutch oven over medium heat. Add butter and let melt, add onions and carrots, sprinkle with salt, and sauté stirring often, until just beginning to color—about five minutes. Add kielbasa and cook, stirring until lightly browned, three to five minutes. Add garlic, tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt, and pepper; bring to a simmer. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley and serve.
To make fresh breadcrumbs: Remove crust from bread, place in a food processor, and blend until coarse crumbs form. One slice makes about one-third cup. Make extra breadcrumbs and keep in the freezer for the next recipe.