Sausage Veggie Cassoulet

  • Yield 4 servings

A hearty mix of turkey sausage and vegetables is perfect for a chilly evening’s dinner.


1/2 teaspoon olive oil
8 ounces turkey keilbasa sausages, sliced 1/4-inch thick
1 sweet onion, peeled and chopped
8 ounces mushrooms, sliced
3 carrots, peeled and thinly sliced
1 cup low-sodium chicken broth
1 teaspoon dried thyme
1 dried bay leaf
2 (15-ounce) cans cannellini beans, rinsed and drained
Tomatoes, roughly chopped


  1. In a 5- to 6-quart nonstick pan, over medium-high heat, add 1/2 teaspoon oil. When hot, add sausage; turn occasionally to brown on all sides, 4 to 6 minutes total. As sausage is browned, transfer to a plate. Add onion, mushrooms and carrots to pan; stir often until onion is limp, about 8 minutes.
  2. Add broth, thyme, bay leaf, beans, tomatoes and sausage; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 8 to 10 minutes until carrots are tender.

Recipe courtesy of  Produce for Kids



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