2 tbsp + ¼ cup butter - reserve ¼ cup (80 g) 2 celery sticks - chopped (130 g) ½ medium onion - diced (200 g) ½ cup frozen peas (67 g) 1 cup milk 2% (224 g) 2 cups chicken stock (gluten-free) (480 g) ¼ cup Kinnikinnick All Purpose Flour Blend (44 g) 2 cups cooked turkey - cubed (240 g) 1 sprig fresh thyme - chopped/ stems removed (3 g) ½ tsp chili flakes (1 g) 1 sprig fresh parsley - chopped (6 g) ½ tsp salt (2 g) 1 tsp black pepper (2 g) Optional: 12 slices Kinnikinnick Whole Grain Bread - for Bread Bowls (378 g)
Directions
Filling
Melt 2 tablespoons butter in a stock pot. Sauté celery and onion in melted butter until tender, about 5 - 7 minutes. Transfer vegetables to a bowl and set aside.
Make a roux: Using the same stock pot, melt reserved ¼ cup butter. Slowly add Kinnikinnick All Purpose Flour Blend while whisking continually. Whisk for 1 - 2 minutes.
Slowly add milk and chicken stock to roux while whisking continuously.
Add seasoning, cooked turkey, peas and sautéed vegetables. Stir until combined.
Simmer filling for 20 minutes stirring occasionally. Yields 6 servings
Optional Bread Bowls
Preheat oven to 375°F. Lightly grease a 12 portion muffin pan.
Gluten-free & free from Top 8 allergens. It takes 30 years’ experience to bake bread THIS fluffy, safe and scrumptious. Vitamin & Mineral enriched. Fibre added. VEGAN. Weight: 504g/ 17.8oz Qty/Pkg: 1
Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. Weight: 454g/ 16oz Qty/Pkg: By Wt.
