Instructions: Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saute it until lightly browned.

Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately.

(wrv)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.