• Turkey Kielbasa & Beans Cassoulet

    A simple, full flavored version of the hearty, rustic French stew. Easy to prepare. Crusty bread and a green salad make this a great meal.   


    1 small onion, diced
    2 small carrots, diced
    2 ribs celery, sliced
    1 Tbsp. olive oil
    1 ½ tsp. 
    Stuart’s Spices Garlic Granules
    2 tsp. Stuart’s Spices Herbes de Provence
    1 lb. lean turkey kielbasa sausage (you can soak in water to remove some of the salt)
    1 (15 oz.) can diced tomatoes, drained
    1 (15 oz.) can navy beans, rinsed
    1 (15 oz.) can kidney beans, rinsed (or black beans or whatever you have)
    1 cup turkey broth (can be reduced to 2/3 cup; if too dry, can be added as needed)
    2 small bay leave
    ¼ cup shredded Parmesan cheese


    • Preheat oven to 425°.
    • In a large skillet, heat the olive oil and saute the onions, carrots, celery and garlic over medium heat for five minutes.
    • Add the herbs and sliced kielbasa. Saute two minutes.  
    • Add all ingredients to a three-quart casserole dish. Stir, cover and bake for 30 minutes.
    • Remove from oven. Add salt and pepper to taste. Garnish with Parmesan cheese.
    • Serve in small bowls. 


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