This is a sort of Southern cassoulet, a hearty mix of beans and meats good for cold days. As I mention above, the meats you use can vary, as can the beans.
In a large soup pot like a Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon. Eat a slice, then chop the rest and set aside. Preheat the oven to 325F.
Brown the turkey thighs in the hot bacon grease, turning as needed. Remove and set aside. Add the carrots, onions and celery and cook until soft, about 6 to 8 minutes. Add the garlic and cook another minute or two.
Return the turkey thighs to the pot, add the stock along with another quart of water. Add the beans, thyme and bay leaves and salt to taste. Cover the pot and set in the oven for 2 hours -- 90 minutes if you are using store-bought turkey.
Check the turkey to see if it's tender. When it is, fish the thighs out and debone, then chop and shred a bit. Remember you will eat all this with a spoon, so that should guide you in terms of size. Return the turkey meat to the pot.
Add the sausage, tomatoes and honey to the pot and stir well. Add more salt if you need it. Return to the pot and set back in the oven for 15 minutes.
When you are ready to serve, stir in the parsley and reserved bacon, along with lots of freshly ground black pepper.