Ingredients

If you are using leftover turkey from a bird you roasted yourself, then you will also have a turkey carcass you can use to make turkey broth. Use the turkey broth instead of the chicken broth in the following recipe.

1 tablespoon olive oil
1 onion, cut into 1/2-inch chunks
1 pound Yukon Gold potatoes, cut into 1-inch chunks
4 ounces mushrooms, halved (2 cups)
5 cloves garlic, minced
1 1/2 cups chicken broth, homemade or reduced-sodium canned
1/2 teaspoon salt
3 cups broccoli florets and thinly sliced stems
3 cups cooked turkey chunks
1/2 cup fat-free or low-fat (1 percent) milk
2 tablespoons flour

Directions

In a nonstick Dutch oven or flameproof casserole, heat 1 tablespoon oil, add onion and cook, stirring occasionally, until the onion is lightly browned and soft, about 7 minutes.

Stir in the potatoes, mushrooms and garlic. Add the broth and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are firm-tender, about 10 minutes.

Add the broccoli and cooked turkey, cover, and cook until the potatoes and broccoli are tender, about 5 minutes.

Meanwhile, in a small bowl, whisk the milk into the flour until smooth. Stir the flour mixture into the simmering stew and cook, stirring until the sauce is slightly thickened, about 2 minutes. Makes 4 servings.

Nutrition information per serving: 368 cal., 9.05 g total fat (2.29 g saturated), 80.41 mg chol., 4.53 g dietary fiber, 33 g carbo., 38.47 g pro., 569 mg sodium.