¼ cup butter
1 onion diced
¼ cup flour
1 tsp. poultry seasoning
½ tsp. dried rosemary
5 cups turkey broth or chicken broth
16 ounces baby potatoes halved, about 3 cups
2 carrots cut into chunks
2 ribs celery cut into chunks
1 bay leaf
2-3 cups cooked turkey
⅔ cup heavy cream
⅓ cup frozen green peas or green beans, thawed
salt & pepper to taste
Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
Add flour and seasonings and cook 1 minute more. Stir in broth a bit at a time whisking until smooth after each addition.
Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
Stir in the turkey & cream, simmer an additional 5 minutes uncovered. Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
Garnish with parsley if desired and serve.
To thicken stew further, combine 2 tablespoons cornstarch and 2 tablespoons water in a small dish. Add to boiling stew while whisking until it reaches desired consistency.