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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 408.0
  • Total Fat: 8.3 g
  • Cholesterol: 35.6 mg
  • Sodium: 1,097.1 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 10.7 g
  • Protein: 26.2 g

View full nutritional breakdown of Turkey Sausage and Bean Casserole calories by ingredient
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Turkey Sausage and Bean Casserole

Submitted by: MARGESLP

Introduction

WW points: 4 WW points: 4
Number of Servings: 8

Ingredients

    1 Tbsp olive oil
    1 cup chopped onion
    1 (16-ounce) package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4-inch-thick slices
    2 garlic cloves, minced
    1 cup diced celery
    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)
    3 (1-ounce) slices white bread
    2 tablespoons chopped fresh parsley

Directions

Preheat oven to 375°.
Heat a Dutch oven over medium-high heat. Add olive oil. Add onion, celery 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.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.

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.

Yield: 8 servings (serving size: about 1 cup)
Cooking Light, NOVEMBER 2007


Number of Servings: 8

Recipe submitted by SparkPeople user MARGESLP.






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