Cupboard Turkey Kielbasa Cassoulet
Transform your pantry staples into a comforting, one-pot wonder with this Cupboard Turkey Kielbasa Cassoulet. Packed with the smoky, savory goodness of turkey kielbasa, tender white beans, juicy canned tomatoes, and aromatic spices like thyme and paprika, this hearty dish is as easy as it is satisfying. Ready in just 45 minutes, it’s the perfect meal for busy weeknights, offering robust flavor with minimal prep time. A toasted breadcrumb topping adds a delightful crunch, while a sprinkle of fresh parsley provides a burst of color and freshness. Whether you're looking for a cozy dinner or a fuss-free way to make the most of your everyday ingredients, this cassoulet delivers rustic charm with a modern twist.
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Recipe Information
Ingredients
- 12 oz Turkey kielbasa
- 2 tbsp Olive oil
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 30 oz Canned white beans (such as cannellini or great northern)
- 14.5 oz Canned diced tomatoes
- 1 cup Chicken broth
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 piece Bay leaf
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Breadcrumbs
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Slice the turkey kielbasa into 1/2-inch rounds.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the kielbasa slices to the skillet and cook for 4-5 minutes, flipping halfway, until lightly browned. Remove the kielbasa and set aside.
Dice the yellow onion and mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the diced onion. Cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until aromatic.
Drain and rinse the canned white beans. Add them to the skillet along with the canned diced tomatoes (including their liquid).
Pour in the chicken broth and stir to combine.
Season the mixture with dried thyme, paprika, the bay leaf, salt, and black pepper. Stir well.
Return the browned kielbasa to the skillet, tucking it into the mixture.
Bring the cassoulet to a low simmer, then reduce the heat to medium-low. Cover and cook for 20 minutes, stirring occasionally.
Meanwhile, if you'd like a crispy topping, toast the breadcrumbs in a small dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown.
After 20 minutes, remove the bay leaf from the cassoulet. Taste and adjust the seasoning with more salt or pepper if needed.
Sprinkle the toasted breadcrumbs over the top of the cassoulet just before serving.
Optional: Garnish with freshly chopped parsley for added freshness and color.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 67.4 g | 24% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 8.7 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
