1 lb. bulk pork sausage
2 turkey legs (about 3 lb.)
1 c. water
1 lg. onion, sliced
2 med. stalks celery, sliced (about 1 c.)
1 bay leaf
1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. red pepper sauce
1 can (16 oz.) whole tomatoes
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (10 oz.) frozen baby lima beans
2 tbsp. snipped parsley

Cook and stir sausage in 4 quart Dutch oven until brown. Remove with slotted spoon; reserve. Pour off all but 1 tablespoon fat. Cook turkey legs in fat, turning occasionally, until golden brown. Add water, onion, celery, bay leaf, basil, salt, pepper sauce and reserved sausage. Heat to boiling; reduce heat. Cover and simmer until turkey is tender, 2-2 1/2 hours.

Remove turkey; cool slightly. Remove meat from skin and bones; cut meat into bite-size pieces. Return meat to Dutch oven; add tomatoes (with liquid), corn and lima beans. Break tomatoes up with fork. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle with parsley. 8 servings - 265 calories per serving.