Quick Cassoulet

• 1 c. fresh bread crumbs (3 slices)
• 2 tsp. olive oil
• 2 onions, chopped
• 1 carrot, chopped
• 2 cloves garlic, finely chopped
• 1/4 lb. turkey kielbasa sausage, thinly sliced
• 1 1/2 c. diced, cooked chicken or turkey
• 2 (16 oz.) cans Great Northern beans, drained and rinsed
• 1 (28 oz.) can whole tomatoes, drained and coarsely chopped
• 1 c. defatted, reduced-sodium chicken stock
• 1/2 c. dry white or red wine
• 1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

1. Preheat oven to 350u0b0.
2. Spread bread crumbs on baking sheet and bake for 6 to 8 minutes, stirring occasionally until crisp and lightly colored; set aside.
3. Meanwhile, in Dutch oven or flameproof casserole, heat oil over medium heat.
4. Add onions, carrots and garlic; cook, stirring, just until beginning to color, about 5 minutes.
5. Add kielbasa and cook, stirring until it is lightly browned, 5 minutes longer.
6. Add chicken or turkey, beans, tomatoes, chicken stock, wine, thyme, salt and pepper; bring to a simmer.
7. Sprinkle cassoulet with reserved bread crumbs and place in oven for 20 to 30 minutes or until browned and bubbling. Serves 6.

bread crumbs, olive oil, onions, carrot, garlic, turkey kielbasa sausage, chicken, cans great northern beans, tomatoes, chicken stock, dry white, thyme, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819655 (may not work)