"TURKEY MEAT AND PEAS"

This dish is great as topping for rice, or as a filling for Shepherd's Pie. It is very simple, you can prepare it in less than 10 minutes!

I like the simplicity of the combo of turkey meat and peas slightly thickened by the roux (mixture of butter anf flour), and with the flavor of the stock and other veggies, it truly tastes good.

-CHICHAY

--------------------------------------

"TURKEY MEAT AND PEAS"

What You Need:

• 2 tablespoons extra-virgin olive oil
  
• 1 pound ground extra-lean turkey (or ground chicken breast)
  
• Salt and ground black pepper
  
• 1 teaspoons poultry seasoning (chicken bouillon will do)
  
• 1 onion, cut into 1-inch dice
  
• 1 carrot, peeled and grated
  
• 2 ribs celery, chopped
  
• 2 tablespoons butter\
  
• 1 tablespoons flour
  
• 1 cups turkey or chicken stock (or mix 1 cup of water with 1 tbsp chicken bouillon))
  
• 2 tbsp. Worcestershire sauce
  
• 1 cup frozen peas
  
• 1 teaspoon hot sauce

How To:
In a deep skillet, heat 2 tablespoons oil over high heat.

Add meat and break up with a wooden spoon, season with salt and
pepper and poultry seasoning.

Stir in celery, onions and carrots into the turkey and stir. Cook for 5 minutes.

Meanwhile, heat 2 tablespoons butter in small pot over medium heat.
Add flour to melted butter and whisk for 1 minute.

Then whisk in chicken stock and season with salt, pepper, hot sauce and Worcestershire sauce.

Add this sauce to the meat and vegetable pot, and cook to thicken for about 2-3 minutes.

Stir in the peas and turn heat off.