SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.
Print layout Full Page | 3x5 | 4x6

Turkey Sausage Cassoulet

Turkey Sausage Cassoulet
Makes: 4  servings Prep 20 mins Cook 1 hr

Ingredients

  • 2 1/2 tablespoons  olive oil
  • 2 shallots, minced
  • 1 medium onion, thinly sliced
  • Pinch salt plus more to taste
  • 4 uncooked turkey sausage links
  • 1 medium sweet potato, peeled and cubed
  • 2 cups  butternut squash, peeled and cubed
  • 1/2 cup  organic low-sodium vegetable broth
  • 1/2 teaspoon  dried thyme
  • 1 tablespoon  fresh sage, chopped
  • 1 16 ounce can cannellini beans, rinsed and drained
  • 1/2 cup  whole-grain panko bread crumbs
  • 2 tablespoons  grated Parmesan
  • Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 375 degrees. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil and the shallots, onion and pinch of salt to the pot; saute 5 to 10 minutes and then turn off heat.

2. In a small pan, cook the sausage until browned, 3 to 5 minutes per side. Remove from pan and set aside; once cool, slice into 1-inch pieces and add to onion mixture.

3. Add the sweet potato, squash, vegetable broth, thyme, sage and beans to Dutch oven; stir.

4. In a medium bowl, mix the panko, Parmesan and remaining olive oil; season with salt and black pepper to taste and sprinkle over sausage mixture. Cover and bake 30 minutes.

5. Uncover and bake 15 minutes or until topping is golden brown. Serve.

From FitnessMagazine.com