Pork Cassoulet

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1 lb. (450 g) stewing pork cubes
• 1/4 lb. (115 g) pork sausage, sliced
• 3 carrots, peeled, chopped Target 2 lb For $3.00 thru 02/06
• 2 stalks celery, chopped
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 1 clove garlic, minced
• 2 tsp. herbes de Provence
• 1/4 cup dry white wine
• 1 can (28 fl oz/ 796 mL) no-salt-added diced tomatoes, undrained
• 1 can (19 fl oz/ 540 mL) white kidney beans, rinsed
• 1/4 cup Oscar Mayer Real Bacon Bits
• 10 Ritz Crackers, coarsely crushed (about 1/3 cup)
• 1 Tbsp. minced fresh parsley

1. Heat 2 Tbsp.
2. dressing in Dutch oven or deep large skillet on medium-high heat.
3. Add pork cubes and sausage; cook 5 to 7 min.
4. or until meat is lightly browned, stirring frequently.
5. Transfer meat to bowl.
6. Add remaining dressing to Dutch oven.
7. Add vegetables, garlic and herbes; cook 5 to 7 min.
8. or until onions are crisp-tender, stirring frequently.
9. Add wine; stir to scrape up browned bits from bottom of pan.
10. Return cooked meat to pan with tomatoes, beans and bacon; stir.
11. Bring to boil; cover.
12. Simmer on medium-low heat 45 min.
13. to 1 hour or until pork cubes are tender, stirring occasionally.
14. Top with cracker crumbs and parsley just before serving.

italian dressing, pork sausage, carrots, stalks celery, onion, clove garlic, herbes, white wine, salt, oscar mayer, crackers, parsley

Taken from www.kraftrecipes.com/recipes/pork-cassoulet-88188.aspx (may not work)