Sausage and turkey stew

Method

1. Heat 1 tbsp of the oil in a large flameproof casserole over a medium-high heat and cook the sausages for 8 minutes until browned all over. Remove, chop into large pieces, then set aside in a bowl.
2. Add the bacon lardons, cook until crisp, then remove to the sausage bowl with a slotted spoon. Add the onion to the pan with the remaining oil, lower the heat and cook for 10 minutes, adding the garlic for the final 2 minutes. Remove the onion and garlic with a slotted spoon and add to the sausages and bacon.
3. Add the squash wedges to the casserole and fry for 10 minutes, stirring occasionally, then pour over the wine and simmer until reduced by half.
4. Return the Toulouse sausages, bacon and onion to the casserole, then stir in the turkey and thyme. Season well and pour over the stock. Bring to the boil, then cover, turn down the heat and simmer gently for 30 minutes. Add the beans and cook for a further 10 minutes, then stir in the crème fraîche and parsley and serve.