If you are standing in line at the grocery or drug store checkout and see this magazine, buy it. I can’t promise you will slim down but be assured you will prepare some very tasty recipes.
In the last couple of weeks, I’ve tried many….chicken and vegetable hand pies, meatloaf with mushroom gravy, basil ricotta ravioli with spinach, lentil shepherd’s pie to name a few, and all were delish.
A real favorite that sent mouth watering fragrance while cooking was Slow Cooker Sausage Cassoulet. We are crazy about the traditional cassoulet, but this one is a close second and much easier to prepare. The recipe is definitely one worth sharing.
Slow Cooker Sausage Cassoulet
1 t. olive oil
1 1/2 c. chopped yellow onion
1 1/2 c. diagonally cut carrot
1 c. chopped peeled turnip
1/2 c. chopped celery
4 garlic cloves, minced
2 15 oz. cans cannellini beans, rinsed and drained
2 (4 oz.) links fully cooked sweet Italian chicken sausage, chopped*
1 28 oz. can diced tomatoes
3/4 c chicken stock
2 t. chopped fresh thyme
1/2 t. kosher salt
1/4 t. black pepper
1 bay leaf
1 T. unsalted butter
1/2 c. whole grain breadcrumbs
1/4 c. grated Parmesan
2 T. chopped parsley
Heat olive oil in large nonstick skillet. Add onion, carrot, turnip, celery and garlic; cook , about 5 minutes.**
Place mixture in a slow cooker. Add beans, sausage, tomatoes, chicken stock and seasonings. Cover and cook on low 8 hours or until vegetables are tender.
Melt butter in a small skilled. Add breadcrumbs; cook until browned, stirring frequently. Remove pan from heat, stir in cheese. Stir half of mixture into cassoulet in cooker; sprinkle remaining mixture and parsley over each serving.
*I wasn’t able to find chicken sausage links so I used a ground Italian turkey sausage and browned it with the vegetables. It worked fine as would any Italian sausage.
**If you have a multi purpose cooker, this step can be done in the cooker which means one less pan to clean.
This recipe makes about 6 servings and thankfully, there was enough left for another meal. The cassoulet may may have even even better the second time around.
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8 thoughts on “Cooking Light”
Wow, I’ll make sure to keep an eye for it. I know someone who would absolutely love to have it.
Love your site
Linda, we do love cassoulet! I need to pick up that magazine, thanks for letting us know and for the recipe,
This does look like a great magazine, is it from Southern Living? They do a Cooking Light magazine which is always full of great stuff… the cassoulet sounds wonderful!
I’ll keep my eye out for that magazine. Thanks for the recipe. It’s been a long time since I’ve had cassoulet
I will order it online.
Sweet Mister is just always happy to get the occasional home cooked meal. The flu for both of us in February pretty much eliminated his prospects for the likes of home cooking. You are quite the epicurean! I’m impressed! Maybe I’m also inspired. Maybe. 😉 Cherry Kay