Preheat oven to 425 degrees F (220 degrees C).
In a very hot large pot, add Olive Oil (1/2 tablespoon), Smoked Turkey Kielbasa (1 package) and Canadian Bacon (5 slice). Cook until brown.
Season Chicken Drumstick (5) with Salt (to taste), Ground Black Pepper (to taste), and Fresh Thyme (1 tablespoon).
Remove the smoked turkey kielbasa and the Canadian bacon from the pan when crispy. Add the chicken drumsticks, turning as they brown. Remove the chicken from the pot and set the meat aside.
In the same pot, add the Carrot (2), Onion (1 1/2), and Garlic (3 clove). Add in Ground Nutmeg (1/2 teaspoon), Bay Leaf (2), Fresh Parsley (3 sprig), and Fresh Thyme (1 tablespoon).
Sweat the vegetables until the onions is translucent and add the Tomato (2) then cook for a few additional minutes. Re-introduce the meat to the pot, and stir in the Tomato Paste (4 tablespoon).
Allow to soften a bit before adding the Dry White Wine (2 cup). Cook until the liquid has reduced to about half.
Add the Stewed Tomatoes (1 can) including the juice, crushing them in your hands.
Add the Canned Cannellini White Kidney Beans (3 can). Fill the pot with Chicken Stock (2 cup) until all the ingredients are submerged.
Bring to a boil, then reduce heat and allow to simmer about 20 minutes. Stir occasionally until the cassoulet thickens up a bit and remove from the heat to allow it to thicken even more.
Mix the Breadcrumbs (1/2 cup), remaining fresh thyme, Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (1/2 tablespoon). Sprinkle this on top of the pot, and place in the oven to brown, about 10 minutes.