I made a really good Sausage & Thyme Cassoulet. I filled it with spicy Italian turkey sausage, carrots, sweet potato, kale, onion, tomatoes, garlic, and lots of fresh thyme. A nice slow cook turned all those flavors into the heartiest of healthy meals.
As we embrace these winter months I’ve been enjoying recipes that include white beans. They have a nice way of bringing creaminess to a dish without adding unwanted fat and calories. Speaking of unwanted fat and calories, we routinely use Jennie-O Hot Italian Turkey Sausage in place of regular sausage without ever sacrificing flavor.
Once the cassoulet ingredients are sautéed for a bit, a little chicken broth is added, before being topped with a buttered spinach & panko breadcrumb topping.
Our Sausage & Thyme Cassoulet finishes in a slow oven for at least an hour. Yes, if you wanted to make this a quick weeknight meal, the vegetables could be simmered on the stove top until just tender then finished in the oven. I’m a fan of letting it go low and slow until some of the ingredients start to break down and meld their flavors.
One bite and you’ll think “where did all this flavor come from?” That my dear is the beauty of a cassoulet.
- 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
- 2 cups loose fresh spinach leaves, finely chopped
- ½ cup panko breadcrumbs
- 2 Tbl. melted butter
- pinch salt
- 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.
- 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.
- 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.
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