Shortcut Cassoulet

Ingredients

• 0.3 teaspoon pepper black
• 31.6 ounce cannellini beans divided drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup carrots thinly sliced
• 0.5 cup celery sliced
• 0.5 teaspoon thyme leaves dried
• 1 cup less-sodium chicken broth fat-free
• 0.5 teaspoon penzey's southwest seasoning dried italian
• 1.5 cups onion chopped
• 1 tablespoon parmesan cheese grated
• 2 tablespoons tomato paste 
• 2 cups turkey cooked coarsely chopped
• 9 ounce turkey and duck sausages smoked cut into 1/2-inch slices (such as Gerhard's)
• 1 teaspoon vegetable oil 
• 1 ounce bread white

Equipment

• food processor
• frying pan
• sauce pan
• oven
• casserole dish

Directions

1. Preheat oven to 32
2. Place bread in a food processor; pulse 5 times or until coarse crumbs form to measure 1/2 cup. Arrange breadcrumbs on a jelly-roll pan; bake at 325 for 8 minutes or until golden. Set aside.
3. Heat the oil in a large saucepan over medium heat until hot.
4. Add sausages, and cook 3 minutes or until browned.
5. Remove from pan; keep warm.
6. Add onion, celery, and carrot to pan; saute 5 minutes. Return sausages to pan; stir in broth and next 5 ingredients (broth through tomatoes); bring to a boil. Reduce heat; simmer 30 minutes.
7. Remove from heat.
8. Mash 1/2 cup beans; stir into sausage mixture. Stir the remaining beans into sausage mixture. Spoon half of bean mixture into a 2 1/2-quart casserole dish; top with turkey and remaining bean mixture.
9. Combine breadcrumbs and cheese; sprinkle over bean mixture.
10. Bake at 325 for 30 minutes or until bubbly.