Ingredients
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1 tbsp extra-virgin olive oil
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3/4 cup chopped celery
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3/4 cup chopped carrots
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1/4 cup all-purpose flour
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1/4 tsp ground black pepper
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4 cups reduced-sodium chicken broth
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1 cup fresh green beans
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3/4 cup sweet corn kernels (fresh, frozen or canned)
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1 cup instant wild rice
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3 cups shredded cooked turkey
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1 cup reduced-fat sour cream
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2 tbsp chopped fresh parsley
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4 tbsp premade stuffing (optional; don't use if making recipe gluten-free)
Steps
1
Heat oil in a large saucepan over medium heat. Add celery, carrots and onion and sauté until softened, about 5 minutes.
2
Add flour and pepper and cook for 2 minutes more, stirring constantly.
3
Add broth and bring to a boil, scraping up any browned bits.
4
Add green beans, corn and rice and reduce heat to a simmer. Cover and cook until the rice is tender, about 7 minutes.
5
Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes more.
6
Top each serving with 1 Tablespoon of stuffing (optional).
