Prepare this quick and easy version of an old favourite using leftover turkey and Ontario vegetables.

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Servings: 4

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Ingredients

  • 2 tbsp (25 mL) vegetable oil
  • 1 large Ontario Onion, chopped
  • 3 cloves Ontario Garlic, minced
  • 8 oz (250 g) Ontario Mushrooms, cut in half
  • 2 tbsp (25 mL) all-purpose flour
  • 2-1/2 cups (625 mL) turkey or chicken broth
  • 1/2 tsp (2 mL) each dried thyme and sage
  • Salt and pepper
  • 4 cups (1 L) coarsely chopped cooked Ontario Turkey
  • 2 cups (500 mL) cooked quartered Ontario Red Potatoes
  • 2 cups (500 mL) cooked diced Ontario Carrots
  • 1 cup (250 mL) cooked sliced Ontario Parsnips
  • 1 can (540 mL) white pea (navy) beans, drained and rinsed
  • 1 cup (250 mL) Ontario Green Peas (frozen or leftover)

Instructions

In large deep skillet or shallow casserole, heat oil over medium heat. Add onion, garlic and mushrooms; cook for 7 minutes, stirring often. Sprinkle with flour; cook stirring 1 minute. Stir in broth, thyme, sage, and salt and pepper to taste; bring to boil, stirring. Reduce heat; add turkey, potatoes, carrots, parsnips, beans and peas; heat through.

Optional:

Garnish with fresh herbs.

Nutritional information

  • Protein: 38 grams
  • Fat: 10 grams
  • Carbohydrates: 71 grams
  • Calories: 526