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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon unsalted butter |
1 (8 oz.) package cremini mushrooms, sliced |
1 small onion, chopped |
1 (14.5 oz.) can chicken broth |
2 tablespoons cornstarch |
2 cups frozen mixed peas and carrots |
3 cups cooked turkey, cut into bite-size chunks |
2 tablespoons chopped parsley |
Directions:
1. Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring often, for 3 minutes. Add onion and cook for 5 minutes more.
2. Stir together broth and cornstarch; add to skillet and whisk until boiling. Cook, stirring with a whisk until sauce is thickened, about 3 minutes. Stir in frozen vegetables. Cook until heated through, about 2 minutes. Stir in turkey and parsley and cook for about 2 minutes, until hot. Serve stew over noodles, toast or biscuits.
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