1 Tbsp olive oil
1 onion, cut into 1/2-inch chunks
1 lb potatoes, cut into 1-inch chunks
4 oz mushrooms, halved (2 cups)
5 clove garlic, minced
1-1/2 cups chicken broth(homemade or reduced-sodium canned)
1/2 tsp salt
3 cup broccoli florets and thinly sliced stems
3 cup cooked turkey chunks
1/2 cup fat-free or low-fat milk
2 Tbsp flour
Heat oil in a nonstick Dutch oven or flameproof casserole; add onion and
cook, stirring occasionally, until the onion is lightly browned and soft,
about 7 minutes.
Stir in the potatoes, mushrooms and garlic. Add broth and salt; bring to a
boil. Reduce to a simmer, cover and cook until the potatoes
are firm-tender, about 10 minutes. Add broccoli and cooked turkey; cook,
covered, until the potatoes and broccoli are tender, about 5 minutes.
Meanwhile, in a small bowl, whisk the milk into the flour until smooth.
Stir the flour mixture into the simmering stew and cook, stirring, until the
sauce is slightly thickened, about 2 minutes.