Turkey Cassoulet

This dish is amazing, super flavourful comfort food and…a total blasphemy of true cassoulet! The traditional French cassoulet involves several types of meats, animal fats and beans simmered for several hours until it becomes a rich, hearty stew. This turkey cassoulet definitely has the rich, hearty stew part down, but I’ve cut out the multiple meats and the several hours of slow simmering, which makes it a great weeknight meal option.

Simply simmer together some veggies, beans, shredded turkey and turkey sausage, top with a layer of crunchy breadcrumbs, brown in the oven and dinner’s done! Plus it has wine, which = winning! Can we call this cassoulet’s leaner cousin?

I’m all about working with what you’ve got, so go ahead and substitute any other meats you like or have hanging around in the fridge – I’m sure pork sausages or leftover rotisserie chicken would be great!

No wine in the house (maybe you don’t want to use it, or maybe you already drank it all…? I feel you!), no problem – just use some extra chicken/beef/vegetable stock instead.

Want to amp up the nutritional value/sneak some extra veggies in? Throw in some chopped greens before topping with the breadcrumbs.

Want to add bacon? Cheese? Extra wine? Do it (and can we be best friends??)!


Turkey Cassoulet

Prep Time – 15 mins

Cook Time – 40 mins

Serves – 4



2 tbsp olive oil

1 medium onion, diced

1 carrot or handful baby carrots, diced

1 small sweet potato, diced

3 cloves garlic, minced

½ cup chopped tomatoes (fresh or canned)

1 can white kidney beans, drained and rinsed

1 cup dry white wine

2 cups chicken stock

4 turkey sausages

3 cups shredded cooked turkey

1 cup breadcrumbs (Panko or regular)

1 tbsp fresh chopped parsley

Salt and pepper, to taste



Preheat oven to 375°F. Add olive oil to large oven-proof saucepan and heat. Add sausages and brown evenly on all sides. Remove sausages, and add chopped onions, carrots and sweet potato to the pan. Saute for several minutes, until the onion is translucent, then add the minced garlic and saute for one minute.

Deglaze the pan with white wine, then add the beans, tomatoes, chicken stock, sausages and turkey. Season with salt and pepper. Cover and simmer for 10 minutes, to allow sausages and vegetables to cook through. Once cooked, remove sausages and slice or dice. Return the sausages to the pan, top with breadcrumbs and parsley, and place uncovered pan in the oven for 10-15 minutes, until mixture is bubbling and breadcrumbs have started to brown.

Remove from oven, let cool for 5 minutes, then serve in bowls or on plates. Enjoy!


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