Last weekend’s roast turkey became this weekend’s turkey stew! I enjoyed it as written, but you may want to whisk in some flour to make it thicker.
2 t oil
2 c. sliced mushrooms
1 c. chopped onion
2 c. chopped baby carrots
1/2 c. chopped celery
12 oz. cooked turkey, cut into small chunks
1 10.5 oz. can fat-free chicken gravy
1 c. chicken broth
1/2 t salt
1/4 t black pepper
1/2 c. frozen green peas
1/2 c. frozen corn
In a large pot, heat oil and add mushrooms, onions, celery, and carrot. Cook for 10 minutes, stirring frequently. Add turkey, gravy, broth, salt, and pepper. Reduce heat to low and simmer for 15 minutes, until the vegetables are tender. Add peas and corn and simmer for 10 minutes until heated through.
-Adapted from “Quick Meals in 30 Minutes or Less”