Turkey is often restricted to only be the star of the meal at Thanksgiving, but you can—and should!—eat it all year round. That’s why we made it the focal point of our cassoulet recipe. If you’re not sure exactly what a cassoulet is, it’s essentially a slow-cooked casserole originating from France that usually has meat and beans in it. In this cassoulet, we stay true to the dish’s roots, but swap in turkey, which brings a different flavor palette to the meal.
This recipe is obviously made to be whipped up in a slow cooker, so the prep is very simple. You just combine all the ingredients into the slow cooker and let it sit. Then, you slowly remove the turkey and cut it into chunks you then put back into the cooker. After that, your cassoulet will be done! This dish isn’t exactly like your typical cassoulet though. Instead, it falls along the lines of a more soup-like stew. Still, it’s a meal that has a lot going on in it that requires not much prep work, yet yields an array of flavors, all for under 325 calories. What could be better than that?
Check out our easy slow cooker turkey cassoulet recipe!
324 calories, 8 g fat (2 g saturated), 706 mg sodium, 7 g sugar, 34 g protein, 9 g fiber
Makes 6 servings
2 15-ounce cans reduced-sodium cannellini beans, rinsed and drained
1 1/2 pounds bone-in turkey thighs, skin removed
1 12-ounce package roasted-garlic-flavor chicken sausage or desired-flavor chicken sausage, cut into 2-inch chunks
1 15-ounce can no-salt-added tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 Tbsp tomato paste
2 cloves garlic, minced
1 tsp chopped fresh thyme
1 bay leaf
1/2 tsp black pepper
1/4 tsp salt
How to Make It
- In a 4- to 5-quart slow cooker, combine all ingredients. Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours.
- Remove turkey from slow cooker.
- Remove bones and cut meat into 11/2-inch chunks. Return turkey to cooker. Remove and discard bay leaf before serving.
Eat This Tip
If you can’t find turkey thighs, use 1 pound skinless, boneless, chicken thighs, cut into 1 1/2 inch pieces. Reduce cooking time to 5 1/2 to 6 hours on low, or 2 3/4 to 3 hours on high.