Turkey Sausage Leftover Turkey and Veggies Stew

• 1 cup bread crumbs, whole wheat freshly made
• 2 1/4 teaspoons olive oil or other vegetable oil
• 1 large onions finely chopped, or 2 medium ones
• 1 medium carrots finely chopped, or 2 small ones
• 3 cloves garlic minced, or to taste
• 4 ounces turkey sausage thinly sliced, 1/4 pound
• 14 1/2 ounces tomatoes, canned 1 can
• 1 cup chicken broth, low salt or vegetable broth
• 1/2 cup white wine dry
• 31 ounces beans 2 cans, great northern or cannellini and rinsed
• 1 1/2 cups turkey cooked and shredded, or chicken
• 1 1/2 teaspoons thyme freshly chopped, or 1/2 teaspoon dried
• 1/4 teaspoon salt or to taste
• 1 x black pepper freshly ground, to taste
• 4 tablespoons parsley leaves freshly chopped

1. Preheat oven to 350F.
2. Spread breadcrumbs evenly on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 8 minutes, set aside.
3. At the same time, heat oil in a 4- to 6-quart Dutch oven over medium heat.
4. Stir in onions, carrot and garlic, cook, stirring often, until just starting to brown, 4 to 6 minutes.
5. Mix in sausage and cook, stirring, until lightly browned, about 4 minutes.
6. Stir in tomatoes, broth, wine, beans, turkey, thyme, salt and pepper, bring to a simmer.
7. Sprinkle the toasted breadcrumbs over the top.
8. Bake until browned and bubbling, 30 to 35 minutes.
9. Cool for a few minutes and sprinkle with parsley.
10. Serve warm.

bread crumbs, olive oil, onions, carrots, garlic, turkey sausage, tomatoes, chicken broth, white wine, beans, turkey, thyme, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/turkey-sausage-leftover-turkey--51425 (may not work)