Turkey Sausage Leftover Turkey & Veggies Stew
.
Yield
6 servingsPrep
20 minCook
35 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
bread crumbs, whole wheat
freshly made |
|
| 2 ¼ | 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 ½ | ounces |
tomatoes, canned
1 can |
|
| 1 | cup |
chicken broth, low salt
or vegetable broth |
|
| ½ | cup |
white wine
dry |
*
|
| 31 | ounces |
beans
2 cans, great northern or cannellini and rinsed |
|
| 1 ½ | cups |
turkey
cooked and shredded, or chicken |
*
|
| 1 ½ | teaspoons |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 | tablespoons |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
bread crumbs, whole wheat
freshly made |
|
| 11 | ml |
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 |
|
| 115.6 | ml/g |
turkey sausage
thinly sliced, 1/4 pound |
|
| 419.1 | ml/g |
tomatoes, canned
1 can |
|
| 237 | ml |
chicken broth, low salt
or vegetable broth |
|
| 118 | ml |
white wine
dry |
*
|
| 895.9 | ml/g |
beans
2 cans, great northern or cannellini and rinsed |
|
| 355 | ml |
turkey
cooked and shredded, or chicken |
*
|
| 7.5 | ml |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
| 1.3 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 6E+1 | ml |
parsley leaves
freshly chopped |
|
Directions
Preheat oven to 350°F.
Spread breadcrumbs evenly on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 8 minutes, set aside.
At the same time, heat oil in a 4- to 6-quart Dutch oven over medium heat.
Stir in onions, carrot and garlic, cook, stirring often, until just starting to brown, 4 to 6 minutes.
Mix in sausage and cook, stirring, until lightly browned, about 4 minutes.
Stir in tomatoes, broth, wine, beans, turkey, thyme, salt and pepper, bring to a simmer.
Sprinkle the toasted breadcrumbs over the top.
Bake until browned and bubbling, 30 to 35 minutes.
Cool for a few minutes and sprinkle with parsley.
Serve warm.
