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Leftover Turkey Cassoulet Individual Serving & Double Batch
Calories 335 (17% from fat)
Fat 6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 54 mg.
Sodium 938 mg.
Carb. 46 gram
Fiber 10 gram
Sugar 7 gram
Protein 27 gram
This recipe is higher in sodium. If you're on a low sodium diet, you should choose another option. You can also cut the sodium in half by replacing the turkey kielbasa with white meat turkey.
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1 cup whole wheat bread crumbs, soft
2 tsp. extra virgin olive oil
2 cups onion, chopped
1/2 cup carrots, finely chopped
2 tsp. garlic (2 cloves), minced
1/4 lbs. turkey kielbasa sausage, thinly sliced
1 1/2 cups (about 7 oz.) white meat turkey (no skin), cooked and diced
2 cans (15.5 oz. each) cannellini (white kidney) beans, rinsed
1/2 tsp. dried thyme, ground
1/4 tsp. black pepper, ground
1 can (14.5 oz.) no salt added tomatoes, diced
1 cup reduced sodium chicken broth
1/2 cups dry white wine
2 Tbsp. dried parsley
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Leftover Turkey Cassoulet
Make a double serving of this and you can freeze individual portions for later.
1. Preheat oven to 350 degrees Fahrenheit. Spread the breadcrumbs evenly out on a baking sheet. Cook for 6-10 minutes, stirring occasionally until they get crisp and turn a golden brown.
2. Heat an oven safe pan or 6 quart Dutch oven over medium heat. Add the olive oil, onions, carrots and garlic. Saute them, stirring often until the onions start to turn translucent, about 5 minutes. Then add the kielbasa and cook another 3-5 minutes, until it's lightly browned.
3. Stir in the turkey, white kidney beans, thyme, black pepper, tomatoes, chicken broth and white wine. Raise heat to medium high and bring to a boil.
4. Take pan off the stove and sprinkle the breadcrumbs over the top. Put the pan in the oven (at 350 degrees Fahrenheit) and bake for 25-30 minutes. When the top is browned and bubbling it's done. Sprinkle with parsley and serve.
Yield: 6 Servings
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