Shred HORMEL® SQUARE TABLE™ Sliced Roasted Turkey Breast with Gravy into this Turkey Stew recipe for the perfect comfort meal on a chilly day.
Ingredients
| 1 | tablespoon olive oil |
| 1 | tablespoon butter |
| 1 | small onion, diced |
| 1 | clove garlic, minced |
| 4 | ounces mushrooms, sliced |
| 1 | teaspoon thyme |
| Kosher salt and freshly ground black pepper, to taste | |
| 3 | tablespoons flour |
| 3 | cups chicken broth |
| 2 | celery ribs, sliced |
| 2 | carrots, peeled and sliced |
| 2 | small Yukon Gold potatoes, diced |
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Sliced Roasted Turkey Breast with Gravy, shredded |
| ¼ | cup half-and-half |
Directions
In medium heavy bottomed pot over medium-high heat, heat oil and butter. Add onion. Cook 3 to 4 minutes or until softened. Add garlic, mushrooms, thyme, salt and pepper. Cook 4 to 5 minutes or until mushrooms begin to brown.
Stir in flour. Cook 1 to 2 minutes. Stir in broth. Add celery, carrots and potatoes. Bring mixture to a boil to thicken. Reduce to simmer. Cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Add shredded turkey and gravy. Cook 5 minutes. Stir in half-and-half.