½ cup onion, finely diced
½ cup celery finely diced
1 cup carrots, finely diced
2 cloves garlic, minced
1 cup portabello mushrooms, diced
½ tsp black pepper
½ tsp salt
½ tsp thyme powder
½ tsp dried rosemary
½ tsp creole seasonings
1 lb ground turkey, 85% lean
2-3 cups shredded turkey from roast turkey leftovers
64 oz chicken broth
Recipe:
- Simmer turkey leftovers with bones in 64 oz chicken broth for ~ 1 hour. Let cool and pick out meat and set aside. Save pot with broth.
- Brown ground turkey in large pan and break up the meat. Scoop up turkey and wipe down pan to remove excess oil.
- In same pan, heat 1 Tablespoon olive oil over medium heat.
- Sauté onions, celery, carrots, garlic, with black pepper, salt, thyme, rosemary and creole seasonings for about 7-10 mins.
- Add mushrooms, sauté for another 5 mins.
- Add ground turkey and shredded turkey leftovers sauté for 5-7 mins.
- Add sauteed turkey and veggies back into broth.
- Bring to boil and simmer for 20 mins
- Serve with cooked rice with a side of dinner rolls as a main entrée.
Enjoy!