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Leftover Turkey Cassoulet

Leftover Turkey CassouletLeftover Turkey Cassoulet - 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
Sugar Alcohol 0 gram
Protein 27 gram


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

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.

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

Leftover Turkey Cassoulet 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Make sure to freeze them in freezer safe containers.

Microwave for approximately 2-4 minutes, keeping the container open just a little to allow steam to escape.

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