So, you know, some people are casserole fans and others are casserole snobs. I would fall in the latter category; call it a casserole and I’m out. Just a bigtime casserole sissy, I suppose.
But let me introduce you to the cassoulet: a french casserole.
Ok, now I’m in.
Here’s a cassoulet that will change your opinion of casseroles. Not a casserole snob? Well you’re in luck then. This cassoulet is the perfect fall dish – turkey or chicken sausage paired with fall root veggies and white beans, topped with garlicky herbed bread crumbs. Just yes.
Pair with a side salad and a glass of pinot and you’re all set. My kids even enjoyed it! Ok…well full disclosure they didn’t love the parsnips but I enjoyed theirs for them.
And this recipe can be made gluten-free or dairy-free; just use gluten free breadcrumbs or olive oil on top.
Bon appetite!!
Ingredients
- 1 T. olive oil
- 1 lb. chicken or turkey italian sausage
- 1 1/2 cups chicken broth
- 1 onion, thinly sliced
- 3 carrots, chopped
- 3 parsnips, chopped
- 1 tomato, chopped, or one 8-oz. can whole tomatoes, drained and chopped
- 3 15-oz. cans cannellini beans, drained
- 5 sprigs fresh thyme or 1 t. dried thyme leaves
- 1/2 t. salt
- 1/8 t. pepper, freshly ground
- 3 cloves garlic, minced
- 1 cup bread crumbs (use gluten-free bread if needed)
- 2 tablespoons butter
Instructions
- In a large Dutch oven, heat the oil over medium heat. Cook the sausage until well-browned, breaking it up with a wooden spoon. Remove from pan and drain on paper towel. Set aside.
- In the same Dutch oven, add a touch more olive oil, if needed, and add the onion, carrots, and parsnips. Saute vegetables for about 5 minutes or until softened just a bit. Add the garlic just at the end of the saute process.
- Add chicken stock, tomato, beans, thyme, salt and pepper, and sausage. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for about 1 hour until the cassoulet is thickened and vegetables are tender.
- Heat oven to 400 degrees. In a small bowl, combine bread crumbs, parsley, and butter. Sprinkle evenly over the cassoulet, and place in the oven. Bake, uncovered, until the crust is golden brown, 10-15 minutes.
- *To make ahead and freeze, prepare without the bread crumb topping. Cover and freeze up to 4 months. When ready to cook, uncover the cassoulet, sprinkle with bread crumb mixture, and bake, unthawed, 45 minutes to 1 hour at 400 degrees.
Notes
456 calories per serving, 14 grams of fat, 50 carbs, 25 grams of protein, 20 grams fiber.
Recipe inspired by the delicious recipe included in Bread and Wine.
TOTAL: $10.57 or $1.76 per serving, based on this spreadsheet where my bizarre need to track all food items and costs is on full display 
