Recipe: Leftover Turkey Stew

Leftover Turkey Stew

Courtesy Grant Easterbrook, The Olive Station

Ingredients

2 Tbsp. Garlic Olive Oil 1 med. onion, chopped 1 stalk celery, chopped 2 carrots, peeled and chopped 2 lrg. potatoes, cubed 3 Tbsp. flour 2 Cups chicken stock 2 Tbsp. Neapolitan herb dark balsamic vinegar 1 tsp. Herb Mustard 1/2 can cream of mushroom soup 2 Cups chopped leftover turkey 1/2 Cup frozen peas

Method

In a dutch oven or your favourite stewing pot, bring Garlic Olive Oil to temperature over medium heat. Add onions, celery and carrots, cooking through til almost tender.

Add potatoes and flour and stir just until sticky and coated. Pour in chicken stock, Neapolitan herb Balsamic, mustard and mushroom soup. Bring to a boil, reduce heat and simmer until potatoes are cooked. Add turkey leftovers and frozen peas and cook until heated through.

Serve with a scoop of sour cream, some sea salt and pepper to taste.