• 1 6 oz box long-grain and wild rice mix
• 8 oz. (2 links) hot turkey Italian sausage
• 1 cup onion - chopped
• 1 cup celery - chopped
• 1 cup green bell pepper - chopped
• 4 garlic cloves - minced
• 1/2 cup all-purpose flour
• 2 cup sweet potato - peeled and cubed 1/4“
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 14 1/2 oz cans fat free, less sodium chicken broth
• 1 14 1/2 oz can diced tomatoes with green pepper and onion - undrained
• 1 bay leaf
• 2 cup dark-meat turkey or chicken - cooked and chopped
• 1/2 tsp hot sauce

1. Cook rice according to package directions, omitting seasoning packet.
2. Remove casings from sausage. Cook in stock pot until browned, stirring to crumble. Add onion, celery, bell pepper, cook 4 min. stirring frequently.
3. Add garlic, cook 1 min. Stir in flour, cook for 6 min. or until lightly browned, stirring constantly.
4. Add sweet potato through bay leaf (6 ingredients). Bring to boil, cover and reduce heat, simmer 15 min.
5. Add turkey and hot sauce, cook uncovered for 3 min. Discard bay leaf. Serve over rice.

Serves: 6