Shred HORMEL® SQUARE TABLE™ Sliced Roasted Turkey Breast with Gravy into this Turkey Stew recipe for the perfect comfort meal on a chilly day.
|1||tablespoon olive oil|
|1||small onion, diced|
|1||clove garlic, minced|
|4||ounces mushrooms, sliced|
|Kosher salt and freshly ground black pepper, to taste|
|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|
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.