2 - 2 1/2cupscooked shredded turkey*see note for using uncooked turkey
salt and pepper
Instructions
Place olive oil in a large heavy duty pot or Dutch oven over medium-high heat.
Once hot, add the onions, celery and carrots. Season with salt and pepper and cook until softened, about 5 minutes.
Add the mushrooms, garlic and herbs to the pot. Stir to combine and cook for another 5-7 minutes until mushrooms start to soften and release their moisture.
Add balsamic vinegar and tomato paste to the pot. Use a spatula to scrape up any browned bits sticking to the bottom of the pot, stir and cook until vinegar is absorbed by the vegetables.
Next, add the potatoes and bay leaf. In a small bowl, combine the arrowroot powder with 1/4 cup of the stock and stir until dissolved. Pour into the pot and stir to coat all the vegetables.
Add the remainder of the stock, stir and bring to a boil. Once boiling, reduce to a simmer, cover and cook for about 20 minutes until potatoes are fork tender.
Remove the lid, add the shredded turkey, stir to combine. Season to taste with additional salt and pepper.
Serve warm and garnish with fresh herbs.
Notes
*If using uncooked turkey instead of leftovers, brown the turkey in the pot with some oil to start. Once browned, remove from the pot and set aside. Follow steps 1 through 5 then add the browned turkey back to the pot when the stock is added. Cook time will be extended to at least a 40 minute simmer so turkey can cook through but this will depend on the type and size of turkey meat being used (thighs, breasts, legs, etc.) Use an instant read meat thermometer to make sure turkey has reached an internal temperature of 165°F. I suggest bone-in turkey thighs if using this approach for the best flavor. When turkey is cooked through, remove it from the stew to a cutting board. Strip the meat off the bone and either shred or chop. Return the turkey to the pot with the stew and stir to combine.