Stuffing À La Cassoulet Recipe

Name: Stuffing À La Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs; 2 cups unsalted chicken stock; 1 cup diced yellow onion; 1/2 cup diced carrots; 1/2 cup diced celery; 3 garlic cloves, sliced; 2 tablespoons vegetable oil; 8 ounces Italian turkey sausage, casings removed; 8 ounces baguette, cut into 1/2-inch cubes and toasted; 3 tablespoons coarsely chopped fresh flat-leaf parsley; 2 teaspoons fresh thyme; 3/4 teaspoon kosher salt; 1 (14-ounce) can low-sodium white beans, drained; 1 (14-ounce) can diced tomatoes, drained; Cooking spray

Servings: persons

1 pound boneless, skinless chicken thighs
2 cups unsalted chicken stock
1 cup diced yellow onion
1/2 cup diced carrots
1/2 cup diced celery
3 garlic cloves, sliced
2 tablespoons vegetable oil
8 ounces Italian turkey sausage, casings removed
8 ounces baguette, cut into 1/2-inch cubes and toasted
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 teaspoons fresh thyme
3/4 teaspoon kosher salt
1 (14-ounce) can low-sodium white beans, drained
1 (14-ounce) can diced tomatoes, drained
Cooking spray

1
Preheat your oven to 400u00b0.
2
Place the chicken thighs, the chicken stock, the onion, the carrots, the celery, and the garlic in a saucepan. Bring to a boil.
3
Reduce the heat and cook 30 minutes at a slight simmer, until the thighs are tender and the stock has reduced to about 1 1/2 cups.
4
Remove the chicken thighs from the stock, set aside, and when cool enough to touch, pull the meat into shreds. Reserve.
5
Heat a large skillet over medium-high heat. Add the oil and swirl. Cook the turkey sausage 10 minutes, until browned and fully cooked, yet still slightly moist.
6
In a large mixing bowl, combine the reduced stock mixture, the chicken, the sausage, the baguette, and the next 5 ingredients (through tomatoes). Toss.
7
Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray. Transfer the chicken mixture to the sprayed baking dish and bake, uncovered, for 30 minutes, until the liquid is well absorbed, and the top is evenly browned.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound boneless, skinless chicken thighs, 2 cups unsalted chicken stock, 1 cup diced yellow onion, 1/2 cup diced carrots, and more.

Yes, Stuffing À La Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffing À La Cassoulet

How did you like this recipe?

Frequently Asked Questions