- 8 ounces white button mushrooms, quartered
- 1 cup chopped onion (about 1 large onion)
- 1 tablespoon finely minced garlic (about 3 cloves)
- 3/4 cup chopped celery (about 3 stalks)
- 8 cups low-sodium turkey stock (or store bought chicken broth)
- 8 ounces (about 2 cups) cooked turkey (or chicken), removed from the bone and shredded
- 2 fresh sage leaves, finely chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 cups packed fresh baby spinach (a large handful)
- 1 tablespoon fresh-squeezed lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Heat oil in a Dutch oven over medium heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add onions, garlic and celery and sauté until translucent, about 5 more minutes. Add turkey stock (see recipe below) or chicken broth, turkey and sage. Cover and simmer over medium-low heat for 20 minutes.
Add rinsed beans, spinach, lemon juice, salt and pepper. Bring to a boil to wilt spinach and serve hot.
To make turkey stock: Place turkey bones in a large stock pot and cover with cold water. Add 1 quartered onion, 2 coarsely chopped stalks of celery, 1 coarsely chopped carrot, 1 bay leaf and 2 sage leaves. Bring to a boil, reduce heat to a low simmer and cook 2 or more hours. Strain and skim fat from top and store stock for future use.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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