Also, our good friends are hosting a second Thanksgiving tomorrow! Todd cobbled together a mix of pretty sweet (and gigantic!!) beers for the party, so I'm pretty excited about that, too!
(Recipe adapted from Cooking Light).
- Cooking spray
- 1 cup chopped onion (about 1 medium)
- 1 (16-ounce) package spicy turkey sausage
- 2 garlic cloves, minced
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 3 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
- 1 bay leaf
- 1/8 teaspoon ground red pepper
(optional)I like a lot!
- 1.5 cups breadcrumbs
- 2 tablespoons chopped fresh parsley
Preheat oven to 375°.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; sauté for 5 minutes or until browned. Add garlic, and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley.
Gratuitous Nutritional Information Below!
- 205 (14% from fat)
- 3.3g (sat 1.1g,mono 0.1g,poly 0.5g)