Sausage & Thyme Cassoulet
Prep time
Cook time
Total time
Serves: 4
  • 3 links Jennie-O Hot Italian Turkey Sausage (or favorite), casings removed
  • 2 Tbl. olive oil, divided
  • 1 14.5-ounce can diced tomatoes (I used Fire Roasted)
  • 1 19-ounce can Cannellini Beans, rinsed and drained
  • 1 medium sweet potato, peeled & small cubed
  • 2 carrots, peeled and sliced
  • 1 medium onion, diced
  • 2 cups fresh kale, chopped & tough stems removed
  • 1½ cups chicken broth
  • 3-4 sprigs fresh thyme
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. Mrs. Dash garlic & herb seasoning
  • salt & pepper to taste
For the crumb topping...
  • 2 cups loose fresh spinach leaves, finely chopped
  • ½ cup panko breadcrumbs
  • 2 Tbl. melted butter
  • pinch salt
  1. Remove casings from sausage links. In a heavy bottom pan, heat 1 Tbl. olive oil over medium heat. Add sausage and cook through, breaking up with a wooden spoon during cooking. Remove sausage to drain on paper towels. Pour off fat from pan.
  2. Add 1 Tbl. olive oil to pan, sauté onion, carrot, and sweet potato for about 5 minutes. Add in cooked sausage, kale, beans, diced tomatoes with juice, chicken broth, thyme, and seasonings. Cover; bring to a boil, then reduce heat to low and cook for 10 minutes. Remove from heat.
  3. Preheat oven to 325 degrees. Combine breadcrumb ingredients and sprinkle on top of casserole. Bake uncovered for 1 hour or until vegetables are very tender.
Recipe by Lemony Thyme at