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
How to Make It
Preheat oven to 325°.
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 325° for 8 minutes or until golden. Set aside.
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.
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 325° for 30 minutes or until bubbly.