(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
tablespoons minced fresh thyme, divided
teaspoons minced fresh sage, divided
teaspoon garlic powder
teaspoon course ground pepper
teaspoons olive oil
cup chopped red onion
cups chopped green bell pepper
cup coarsely chopped celery
tablespoons minced garlic
(10.75-ounce) cans reduced-sodium tomato soup
cups brown rice
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
In medium bowl, combine turkey breast, 1½ tablespoons thyme, 1¼ teaspoons sage, garlic powder, salt and pepper. Heat oil in large, non-stick soup pot over medium heat. Add onion, bell pepper, celery and garlic. Cook, stirring occasionally, 5 to 7 minutes or until onion is softened; increase heat to medium-high.
Add turkey mixture, tomato soup, rice, water and remaining thyme and sage. Stir to combine. Bring to boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, 20 minutes or until hot.