2 C. diced carrots

2 C. thinly sliced celery

2 C. diced onions

4 C. diced potatoes

4 C. chopped leftover roasted turkey

2 C. water

1 (12 oz) can evaporated milk

1 can cream of mushroom soup

1 soup can chicken broth

2 or 3 bay leaves

1 C. baby green peas

1 C. corn

Salt and pepper to taste

A dash of nutmeg, optional

A dash of Tabasco, optional

Large Kaiser or Sourdough rolls

 

In a large saucepan of Dutch oven, heat 1 T. oil and 1/2 T. butter, or spray generously with nonstick cooking spray. Add carrots, celery, and onions and sauté until tender. Add potatoes and water, bring to a simmer and cook just until potatoes are crisp tender.  Add turkey, milk, soup, chicken broth, bay leaves and cook until mixture is hot and all vegetables are tender. Gently stir in peas and corn, season with salt, pepper, add nutmeg, if desired. Simmer for a few minutes, 5 to 10 minutes. Cut off the top of rolls, hollow out the inside, making a bread bowl. Press inside of bread rolls with your finger tips, place rolls and their tops on a baking sheet and bake in a 350-degree oven for 10 to 15 minutes, just until a little crusty and golden. Ladle stew into bread bowl and garnish with thyme sprigs or sage leaves. Serve with roll tops.