Skillet Turkey Stew

• 1 tablespoon unsalted butter
• 1 (8 oz.) package cremini mushrooms, sliced
• 1 small onion, chopped
• 1 (14.5 oz.) can chicken broth
• 2 tablespoons cornstarch
• 2 cups frozen mixed peas and carrots
• 3 cups cooked turkey, cut into bite-size chunks
• 2 tablespoons chopped parsley

1. Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring often, for 3 minutes. Add onion and cook for 5 minutes more.
2. Stir together broth and cornstarch; add to skillet and whisk until boiling. Cook, stirring with a whisk until sauce is thickened, about 3 minutes. Stir in frozen vegetables. Cook until heated through, about 2 minutes. Stir in turkey and parsley and cook for about 2 minutes, until hot. Serve stew over noodles, toast or biscuits.

unsalted butter, cremini mushrooms, onion, chicken broth, cornstarch, carrots, turkey, parsley

Taken from www.myrecipes.com/recipe/skillet-turkey-stew (may not work)