This dish was born out of the leftover turkey breast I made for Christmas. With the leftovers I decided to make a stew. My butcher had taken the bone out of the breast for me, so I made a stock. I have to admit it was better than on Christmas day. Simple but delicious!
Turkey Mushroom Stew
1 lg package Paris mushrooms diced in half, then in half again
1 lg sweet onion diced
2-3 cups diced turkey breast diced
3 cups turkey or chicken stock
1 tsp sage
2 Tbs olive oil
4 Tbs flour
1 tsp celery salt
1 tsp onion powder
In a sauté pan heat oil and add onions and mushrooms. Cook until the onions are tender and the mushrooms begin to brown. Add the sage, celery salt, onion powder & flour cooking an additional 2 minutes. Start ladling in heated stock. Continue adding while thickening the mixture. Next add the turkey. Simmer on the stovetop covered on low for about 30 minutes then serve over mashed potatoes or noodles.
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