Skillet Turkey Stew
|All-purpose flour||4 Teaspoon, divided|
|Skinless boneless turkey breast||10 Ounce, cut into 1-inch cubes|
|Vegetable oil||2 Teaspoon, divided|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), mashed|
|Instant chicken broth and seasoning mix||1⁄2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Peeled cooked potatoes||6 Ounce, cut into cubes|
|Poultry seasoning||1⁄4 Teaspoon|
On sheet of wax paper or a paper plate combine 1 tablespoon flour with the salt and pepper; dredge turkey in seasoned flour to coat.
In 9- or 10-inch nonstick skillet heat 1 1/2 teaspoons oil; add turkey cubes and saute until browned on all sides.
Remove turkey from skillet; set aside.
In same skillet heat remaining 1/2 teaspoon oil; add onion, celery, carrot, and garlic and saute, stirring constantly, until vegetables are tender.
Sprinkle remaining 1 teaspoon flour and the broth mix over vegetables, stirring quickly to combine; cook for 1 minute.
Gradually stir in milk and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Stir in turkey, potatoes, bay leaf, and poultry seasoning and cook until heated; remove bay leaf before serving.