Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients	Notes:
½ lb. boneless skin less turkey, diced
2 tablespoons canola oil
1/4 teaspoon salt
¼  cup  finely chopped onion	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled  and finely chopped
¼ cup finely chopped celery	Washed, trimmed and finely chopped
½ cup fresh mushrooms	Washed, trimmed and sliced
½ cup fresh potatoes	Washed, peeled and diced
¼ teaspoon ground thyme
1 tablespoon parsley flakes
6 cups reduced sodium chicken broth
1/4 teaspoon ground black pepper
¼ teaspoon ground sage
½ cup frozen peas

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season turkey cubes with salt and pepper. Once hot, add turkey cubes and sauté until brown
3	Add the carrots, onions and celery. Cook until tender
4	Add remaining ingredients (except peas) and bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes Just before serving. Add peas and heat through.	Cook until internal temperature reaches 165°F.