Melt butter in a large saucepan over medium high heat. Add onion and celery. Cook until vegetables soften.

Season with salt & pepper. Add the jasmine and konjac rice mixture and cook until the Jasmine rice is translucent.

Add the broth. Bring mixture to a boil.

Add leftover shredded turkey and dried sage, reduce the heat to a simmer.

Add light mozzarella cheese and mix to fully combine.

Sprinkle with green onion.