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Skillet Cassoulet Recipe

Skillet Cassoulet Recipe

This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. —Barbara Brittain, Santee, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:3 servings


  • 2 teaspoons canola oil
  • 1/4 pound smoked turkey kielbasa, cut into 1/2-inch slices
  • 1/4 pound fully cooked boneless ham, cubed
  • 2 medium carrots, sliced
  • 1 celery rib, sliced
  • 1/2 medium red onion, sliced
  • 2 garlic cloves, minced
  • 1 can (15 ounces) no-salt-added white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon pepper


  • 1. In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer.
  • 2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through. Yield: 3 servings.

Nutritional Facts

1-1/3 cups: 282 calories, 8g fat (1g saturated fat), 43mg cholesterol, 901mg sodium, 33g carbohydrate (9g sugars, 10g fiber), 22g protein

Reviews for Skillet Cassoulet

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Reviewed Apr. 22, 2016

"This turned out pretty good. A lot of flavor that got even better the next day. I doubled the recipe so we would have left-overs for lunch the next day. Easy to make and I will fix this again."

Reviewed Oct. 19, 2015

"Husband thought this was tasty. Frankly, a lot of men would go for a dish like this. I left out the ham and doubled the turkey kielbasa. Next time I might add the ham in, though. I used "Butterball" brand turkey kielbasa and we both thought this brand had a ton of decent flavor--a wee bit better turkey flavor than "Hillshire". I do all the kitchen cooking in my house and having hit the age of 60 and still working full-time, I have been hunting for less prep-intensive recipes. This was so easy to prepare! Be sure to cut the carrots into a small dice so they are done when the rest of the veggies are cooked. I did add a bit of Cajun seasoning since hubby likes that kind of flavor. I did not use no-sodium products--never do."

Reviewed Jan. 26, 2015

"I made this with Hebrew National Beef frankfurters and canned tomatoes with basil, garlic and oregano, omitting spices. It would have been better had I followed the recipe more closely, but it was still good. It was too salty for me. It is good for a quick weeknight meal, and hubby thought it was great. Worth making again."

Reviewed Sep. 11, 2014

"This recipe is so quick and easy and tasty. It has become a keeper in our house. I often fix it on Saturdays when I am not in a "cooking" mood."

Reviewed Mar. 19, 2014

"We loved this dish--I doubled the recipe and everything came out beautifully. Would definitely make it again."

Reviewed Mar. 15, 2014

"We make our sausage so this is a great recipe. I also added more meat, and any kind of canned bean works great in this recipe. I'd make it again."

Reviewed Mar. 8, 2014

"Well now I know why the "bring to a boil" direction was so confusing: in the magazine it said to drain the tomatoes, here it says not to. Anyway, it came out tasty. I added more meat (had about half a pound of ham, almost a pound of sausage) and I think there were so many beans that it would've been overly-bean-dominated otherwise. I also added probably half a can of black beans I had lying around. Tasty, filling, and easy to make."

Reviewed Feb. 17, 2014

"I really like this. Very flavorful."

Reviewed Feb. 14, 2014

"Delicious! Easy to prepare; prep took a few minutes. Doubled the ingredients so there would be leftovers!!! We used spicy kielbasa. Thank you, Barbara for submitting this recipe."

Reviewed Feb. 5, 2014

"This was good. I used chicken sausage and 97% fat-free ham to keep the WW Points low. I think I would make it again as I attempt to find light, tasty, quick dishes."

Reviewed Feb. 1, 2014

"this wasn't for us."

Reviewed Jan. 30, 2014

"This was so good! The sausage is what really gives it a good flavor. I love that it's filling but not heavy. We had some biscuits and a salad for a satisfying, but not heavy, meal!"

Reviewed Jan. 27, 2014

"Did not care for this at all. I thought it lacked taste."

Reviewed Jan. 26, 2014

"I doubled the recipe. My husband said,"Wow! You can make this again tomorrow night!" We had no leftovers."

Reviewed Jan. 26, 2012

"Was very disappointed in this recipe."

Reviewed Dec. 20, 2011

"This dish was perfect for a quick and easy weeknight supper! Hearty, homey, meaty, full of flavor and fairly healthy to boot - what more can you ask for in a meal!?! I used a whole ring of Hillshire Farms beef smoked sausage and an 8 oz. ham steak... Also used a large yellow onion cause I needed to use it up, but hey, the more onion the better! Forgot to drain the tomatoes but my daughter loved the juice... We served ours over rice with some bread and butter, but it would also be great with biscuits or cornbread... I've never had a "traditional" cassoulet, but I don't really care because this one was so good! Thanks for the recipe Barbara!!"

Reviewed Dec. 18, 2011

"Used the entire ring of Kielbasa, omitted the ham and added about 2 tablespoons of mustard. I used a combination of yellow and Dijon mustard. Served over brown rice."

Reviewed Dec. 17, 2011

"I didn't pay attention to the quantities and am making a small crockpot full. Cannot wait to taste it. My God Mother was from France & use to make a similiar dish but used up all the leftover meat in the fridge. Feeds alot of people or hungry kids!!!!"

Reviewed Dec. 8, 2011

"Give me cassoulet any day, with chicken sausage, turkey sausage, or any combination of kielbasas of any kind. I usually make mine in a crockpot, but am glad to find this easy stovetop version."

Reviewed Dec. 8, 2011

"Would try to reduce the sodium content"

Reviewed Dec. 8, 2011

"We make cassoulet quite often and also put some Polish sausage in it as it does add flavour. However, never, ever use turkey or chicken sausage!!! That defeats the whole recipe and there is no tasty Polish sausage made out of anything but pork and spices!!! Why would anyone mess up an old-time recipe by putting such odd ingredients into a good recipe. Go to a small store that makes it's own homemade Polish sausage and use that. You will notice the difference from the cheap sausage like Hillshire Farm, etc. They are NOT real Polish Sausage, but more like common hot dogs."

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