Directions

1. In large non-stick skillet, heat oil over medium-high heat; stir-fry turkey and garlic until turkey is no longer pink inside. Transfer to bowl; set aside.
2. Add celery, onion, red and green peppers, oregano and thyme to skillet; cook, stirring, for about 5 minutes or until softened.
3. Add tomatoes.
4. Whisk flour into milk; gradually stir into skillet.
5. Bring to boil; reduce heat and simmer, stirring often, for about 10 minutes or until thickened.
6. Add turkey and cook until heated through. Season with salt, pepper and hot pepper sauce to taste.