Quick Cassoulet - Using Left Over Cooked Chicken

Name: Quick Cassoulet - Using Left Over Cooked Chicken
Ingredients: 1 cup fresh whole-wheat breadcrumbs; 2 teaspoon(s) extra-virgin olive oil; 2 medium onions or 1 large, finely chopped; 1 medium carrot, finely chopped; 2 clove(s) garlic, minced; 1/4 pound(s) turkey kielbasa sausage, thinly sliced; 1 cup diced canned tomatoes; 1 cup reduced-sodium chicken broth; 1/2 cup dry white wine; 2 cup great northern or cannellini beans, rinsed; 1 1/2 cup diced cooked turkey, or chicken; 1 1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried; 1/4 teaspoon salt, or to taste; Freshly ground pepper, to taste; 2 tablespoon(s) chopped fresh parsley (optional)

15 ingredients

6 steps

Ingredients

1 cup fresh whole-wheat breadcrumbs
2 teaspoon(s) extra-virgin olive oil
2 medium onions or 1 large, finely chopped
1 medium carrot, finely chopped
2 clove(s) garlic, minced
1/4 pound(s) turkey kielbasa sausage, thinly sliced
1 cup diced canned tomatoes
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
2 cup great northern or cannellini beans, rinsed
1 1/2 cup diced cooked turkey, or chicken
1 1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoon(s) chopped fresh parsley (optional)

Directions

1

1. Preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
2

2. Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes.
3

3. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes.
4

4. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
5

5. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes.
6

6. Sprinkle with parsley, if using, and serve.