Recipes

Ingredients

• 2 tbsp (30 mL) butter
• 1 small onion, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 tbsp (30 mL) flour
• 3 cups (750 mL) turkey or chicken broth
• 1 package (300 g) Lilydale^®, Seasoned, Oven-Roasted Carved Turkey Breast strips
• 1 potato, peeled and sliced
• 3/4 cup (175 mL) corn niblets
• 1/2 tsp (2 mL) dried thyme
• 1 tsp (5 mL) each salt and pepper

Directions

1. Heat butter in a large skillet set over medium heat. Cook onion, carrots and celery for 3 to 5 minutes. Remove from heat and add flour. Stir and cook on low heat for 3 to 5 minutes.
2. Add broth and bring to a boil. Add Lilydale^®, Seasoned, Oven-Roasted Carved Turkey Breast strips, potato, corn and thyme. Cook for 15 to 20 minutes or until potato is tender. Season with salt and pepper.