2 lb. sweet or hot Italian turkey sausage
2 yellow onions, sliced
2 green peppers, cut into 2 inch pieces
1 red pepper, cut into 2 inch pieces
4 whole bay leaves
4 cloves garlic, chopped
1 14 oz. can diced tomatoes, undrained
1 6 oz. can low sodium tomato paste
1/2 c. dry red wine or water
1 tbsp. dried parsley leaves
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/2 tsp. salt, if desired
1/4 tsp. black pepper

Cook turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3 - 4 quart crock-pot, then add half of the peppers. Add all of the browned turkey sausage, then the rest of the onions and peppers. Add bay leaves and garlic.

Combine diced undrained tomatoes, tomato paste and red wine in small bowl and mix well to blend. Pour over mixture in crock-pot. Cover slow cooker and cook on low for 6 hours.

One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper. Add to crock-pot and stir well. Cover and cook one more hour until sausage is thoroughly cooked and vegetables are tender.

Serves 8.