Notes from the Grove

From Rachel Ray’s Cookbook

“Ingredients”
1 tablespoon extra-virgin olive oil (EVOO)
1/4 pound ground turkey
1 small carrot, chopped or grated

1/4 cup green peas
1 cup unseasoned stuffing bread cubes
1/2 tablespoon butter
1/2 tablespoon flour
2 cups turkey or chicken stock

1. In a medium skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey and cook until light brown, about 2 minutes. Add the chopped carrot and cook for 5 minutes. Add the peas and lower the heat to low. Stir in the bread cubes and remove from the heat.
2. In a small skillet, melt the butter over medium heat. Whisk in the flour, then add 1 cup turkey stock and cook, whisking constantly, until the gravy thickens, about 3 minutes. Remove from the heat.
3. Soften the stuffing with the remaining 1 cup stock. Place in a bowl for your pup and let cool for about 5 minutes. Top with the gravy and let cool for another minute before serving.

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