Shortcut Cassoulet

• 1 (1-ounce) slice white bread
• 1 teaspoon vegetable oil
• 3 (3-ounce) smoked turkey and duck sausages (such as Gerhard's), cut into 1/2-inch slices
• 1 1/2 cups chopped onion
• 1/2 cup sliced celery
• 1/2 cup thinly sliced carrot
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2 (15.8-ounce) cans Great Northern beans, drained and divided
• 2 cups coarsely chopped cooked turkey
• 1 tablespoon grated Parmesan cheese

1. Preheat oven to 325u0b0.
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 325u0b0 for 8 minutes or until golden. Set aside.
3. Heat the oil in a large saucepan over medium heat until hot. Add sausages, and cook 3 minutes or until browned. Remove from pan; keep warm. 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. Remove from heat.
4. 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. Combine breadcrumbs and cheese; sprinkle over bean mixture. Bake at 325u0b0 for 30 minutes or until bubbly.

white bread, vegetable oil, turkey, onion, celery, carrot, chicken broth, tomato paste, thyme, italian seasoning, black pepper, salt, cans great northern beans, turkey, parmesan cheese

Taken from www.myrecipes.com/recipe/shortcut-cassoulet (may not work)