2 cloves garlic, minced
3 tbsp. butter
2 1/2 c. cooked left over turkey pieces
1/4 c. all-purpose flour
1 tsp. rosemary leaves, crumbled
Dash pepper
2 c. thinly sliced carrots
1/2 c. Burgundy wine (optional)
1 c. chopped onion
2 cans chicken broth
1 1/2 tsp. seasoned salt
1 can stewed tomatoes
1 pkg. frozen peas

In large kettle or Dutch oven cook garlic and onion in hot butter until limp (about 8 minutes). Remove kettle from fire and stir in all but 3 tablespoons of 1 can chicken broth. Sprinkle the 3 tablespoons of chicken broth over the turkey pieces. Combine the 1/4 cup flour, salt, rosemary, and pepper in a paper or plastic bag. Add the turkey and shake until each piece is coated. Quickly stir into onion-broth mixture. Gradually add remaining can of broth stirring constantly. Return to heat and cook over low heat, stirring until mixture bubbles and begins to thicken.

Add tomatoes and carrots. Bring to boiling, reduce heat, cover and simmer about 20 minutes. Add peas and cook uncovered 20 minutes or until liquid is reduced. If desired add wine, stir and boil another minute.