Quick Turkey Cassoulet
rec.food.cooking/Richard Cody (1998)

1 cup 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 cups diced cooked Honeysuckle White turkey
2 (16 oz.) cans great northern beans, drained, rinsed
1 (28 oz.) can whole tomatoes, drained and coarsely chopped
1 cup defatted chicken stock
1/2 cup dry white or red wine
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and bake for 6 to 8 minutes, stirring occasionally, until crisp and lightly colored; set aside.

Meanwhile, in a Dutch oven or flameproof casserole, heat oil over medium heat; add onions, carrots and garlic and cook, stirring, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until it is lightly browned, about 5 minutes longer. Add turkey, beans, tomatoes, chicken stock, wine, thyme, salt and pepper; bring the mixture to a simmer.

Sprinkle the cassoulet with the reserved bread crumbs and place in the oven to bake for 20 to 30 minutes, or until browned and bubbling.