Recipes Ingredients Meat & Poultry Chicken Chicken-Sausage and Bean Casserole with Sage 3.6 (62) 8 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 30 mins Total Time: 1 hr Servings: 8 In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier. Cook Mode (Keep screen awake) Ingredients ½ baguette (about 4 ounces), torn into pieces ¼ cup olive oil Coarse salt and ground pepper ⅓ cup fresh sage leaves (about 25) 1 large onion, chopped 4 garlic cloves, minced 1 pound fresh chicken sausage, casings removed ½ cup dry white wine, such as Sauvignon Blanc 3 cans (19 ounces each) cannellini beans, rinsed and drained Directions Preheat oven to 350 degrees. In a food processor, pulse bread until very coarse crumbs form (you should have about 3 cups). Add 2 tablespoons oil; pulse briefly to moisten. Season with salt and pepper; set breadcrumbs aside. In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add sage; cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer sage to a paper-towel-lined plate; set aside (reserve pan with oil). Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add sausage and wine; cook, breaking sausage up with a wooden spoon, until cooked through, 3 to 5 minutes. Stir in beans; cook until beans are tender and creamy, about 5 minutes. Season with salt and pepper. Transfer sausage-and-bean mixture to a shallow 4-quart baking dish; scatter breadcrumbs over top. Place dish on a rimmed baking sheet, and bake until topping is golden, 25 to 30 minutes. Let cool 5 minutes before serving. Serve casserole topped with fried sage leaves. Originally appeared: Everyday Food, November 2008 Rate It PRINT