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This hearty adaptation of a traditional French dish is a good way to use leftover dark meat. Its many ingredients and long cooking time yield a savory mix of blended flavors that requires no accompaniment.
Serves 8.

1 lb pork sausage
3 med onions, chopped
2 cloves garlic, minced
1 can diced tomatoes
2 tbsp chopped parsley
1 bay leaf
1/2 tsp basil
1 tsp sugar
Salt and pepper, to taste
Several dashes Tabasco sauce
2 cans great northern beans
6 chicken thighs, cooked or 4 c dark turkey meat
3 beef bouillon cubes
1-1/2 c hot chicken stock
1/4 c wine vinegar
1-1/2 c bread crumbs
1/4 c olive oil
Chopped parsley

Make sausage into small balls and fry; set aside. Pour off all fat except 1 tbsp; brown onions and garlic in fat. Add tomatoes with juice and seasonings. Cook slowly until almost dry.

In a buttered casserole, layer beans, sausage, chicken or turkey, and tomatoes, ending with beans. Mix bouillon cubes with a little stock and vinegar. Pour over casserole. Add enough stock to come to the top layer. Cover with crumbs; drizzle with olive oil.

Bake uncovered at 325 degrees for 1-1/2 hours until liquid is absorbed but casserole is still moist. Sprinkle top with parsley.

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