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RECIPE
20 INGREDIENTS12 STEPS50MIN

Healthier French Cassoulet

5.0
3 Ratings

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297 Saved

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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A dish built on common ingredients and a bunch of animal scraps has become a high maintenance recipe in 21st century America.
50MIN
Total Time

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 pckg
Smoked Turkey Kielbasa
thickly sliced
5 slices
Canadian Bacon
thickly diced
5
skin removed
3 cans
(15.5 oz)
Canned Cannellini White Kidney Beans , drained, rinsed
1/4 cup
Tomato Paste
1 can
(14.5 oz)
2 cups
Chicken Stock
2 cups
Dry White Wine
2
Carrots , diced
1 1/2
Onions , diced
2
Tomatoes , diced
3 cloves
Garlic , minced
3 sprigs
2 Tbsp
1/2 tsp
Ground Nutmeg
1/2 cup
Breadcrumbs
to taste
1 Tbsp

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Nutrition Per Serving

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CALORIES
1343
FAT
77.0 g
PROTEIN
57.7 g
CARBS
94.7 g

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a very hot large pot, add Olive Oil (1/2 tablespoon), Smoked Turkey Kielbasa (1 package) and Canadian Bacon (5 slice). Cook until brown.
Step 3
Season Chicken Drumstick (5) with Salt (to taste), Ground Black Pepper (to taste), and Fresh Thyme (1 tablespoon).
Step 4
Remove the smoked turkey kielbasa and the Canadian bacon from the pan when crispy. Add the chicken drumsticks, turning as they brown. Remove the chicken from the pot and set the meat aside.
Step 5
In the same pot, add the Carrot (2), Onion (1 1/2), and Garlic (3 clove). Add in Ground Nutmeg (1/2 teaspoon), Bay Leaf (2), Fresh Parsley (3 sprig), and Fresh Thyme (1 tablespoon).
Step 6
Sweat the vegetables until the onions is translucent and add the Tomato (2) then cook for a few additional minutes. Re-introduce the meat to the pot, and stir in the Tomato Paste (4 tablespoon).
Step 7
Allow to soften a bit before adding the Dry White Wine (2 cup). Cook until the liquid has reduced to about half.
Step 8
Add the Stewed Tomatoes (1 can) including the juice, crushing them in your hands.
Step 9
Add the Canned Cannellini White Kidney Beans (3 can). Fill the pot with Chicken Stock (2 cup) until all the ingredients are submerged.
Step 10
Bring to a boil, then reduce heat and allow to simmer about 20 minutes. Stir occasionally until the cassoulet thickens up a bit and remove from the heat to allow it to thicken even more.
Step 11
Mix the Breadcrumbs (1/2 cup), remaining fresh thyme, Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (1/2 tablespoon). Sprinkle this on top of the pot, and place in the oven to brown, about 10 minutes.
Step 12
Serve hot.

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Nutrition Per Serving
Calories
1343
% Daily Value*
Fat
77.0 g
99%
Saturated Fat
21.3 g
106%
Trans Fat
0.3 g
--
Cholesterol
213.3 mg
71%
Carbohydrates
94.7 g
34%
Fiber
21.3 g
76%
Sugars
14.5 g
--
Protein
57.7 g
115%
Sodium
2978.3 mg
129%
Vitamin D
0.3 µg
2%
Calcium
269.3 mg
21%
Iron
16.3 mg
91%
Potassium
993.9 mg
21%
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