Prep 20 mins
Cook 30 mins
I look forward to cooler weather when soups and stews are my favorite dinners to prepare. This recipe will be handy to have when it's time to contend with that leftover Thanksgiving turkey.
- 8 ounces Italian turkey sausage, casings removed
- 1⁄4 cup flour
- 4 cups chicken broth
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 2 cups diced cooked turkey
- 1 teaspoon dried oregano, to taste
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 10 ounces frozen spinach, thawed and squeezed of excess liquid
- 1 cup Italian cut green beans (frozen or canned and drined)
- 6 slices multi-grain bread, cut in halves diagonally
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1⁄2 cup shredded parmesan cheese
- In a large, deep pot, cook sausage over medium-high heat for 8 to 10 minutes, or until sausage is browned and no longer pink inside, stirring occasionally to break up pieces. Drain off any excess drippings.
- Sprinkle flour over sausage, stirring to coat.
- Stir in chicken broth, cannellini beans, diced tomatoes, cooked turkey, oregano, salt, and pepper.
- Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes, or until flavors have blended.
- Stir in spinach and green beans and simmer over medium-heat, uncovered, for 4 to 5 minutes, or until green beans are cooked through.
- While the stew bubbles and makes your whole house smell wonderful, preheat the oven to 350ºF.
- Place bread halves on a nonstick baking sheet.
- Brush tops with olive oil and sprinkle garlic powder and Parmesan cheese on top. Bake for 8 to 10 minutes, or until bread is toasted.
- Spoon stew into large bowls or mugs. Serve with hot toast.
- There now, don't you feel all cozy?