1largerusset potatopeeled and diced into 1/2" pieces
3cupsturkey breast meator chicken, diced
6cupsturkey stockor chicken stock, preferably homemade from this site
5sprigsthyme
1sprigrosemary
1-2sprigstarragonoptional
8ouncesgreen beanscut into 1" pieces
½cupheavy cream
saltto taste
pepperto taste
Instructions
In a large dutch oven over medium high heat, add one tablespoon of olive oil. Add the sliced mushrooms and saute for 3-5 minutes until the mushrooms brown and give off their liquid. Transfer mushrooms to a small bowl. Add the remainder of the olive oil to the pot and stir in the onions and carrots. Cook for 3-5 minutes until tender.
Tie the herbs together with some kitchen string and set aside.
Add the potato, stock and bundle of herbs and bring to a boil. Cover the pot and reduce heat to a simmer. Cook for 10 minutes until potato is tender. Add the beans and simmer, covered for an additional five minutes until the beans are crisp tender. Stir in the turkey meat and cream. Season to taste with salt and pepper. Serve with cornbread or biscuits from this site.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 5 days.