This hearty casserole consists of turkey kielbasa sausage and cooked turkey with great northern beans, tomatoes, white wine, herbs and spices.

Quick Turkey Cassoulet

1 cup fresh bread crumbs (3 slices)
2 teaspoons olive oil
2 onions, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
1/4 pound Honeysuckle White Sweet Italian Sausage, thinly sliced
1 1/2 cups Honeysuckle White Breast Chops, cooked and diced or use 1 1/2 cups Honeysuckle White Breast Tenderloin, cooked and diced
2 (15-ounce) cans great northern beans, drained and rinsed
1 (14 1/2-ounce) can whole tomatoes, drained and coarsely chopped
1 cup defatted chicken stock
1/2 cup dry white or red wine
1 1/2 teaspoon fresh thyme, chopped or use 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 350°F (175°C). Spread breadcrumbs on a baking sheet and bake for 6 to 8 minutes, stirring occasionally, until crisp and lightly colored; set aside.
2. Meanwhile, in a Dutch oven or flameproof casserole, heat oil over medium heat; add onions, carrots and garlic and cook, stirring, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until it is lightly browned, about 5 minutes longer. Add turkey, beans, tomatoes, chicken stock, wine, thyme, salt and pepper; bring the mixture to a simmer.
3. Sprinkle the cassoulet with the reserved bread crumbs and place in the oven to bake for 20 to 30 minutes, or until browned and bubbling.

Makes 10 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.