1 c. celery; sliced
2/3 c. yellow onion; finely diced
2 tsp. minced garlic
3 Tab. olive oil
1-16 oz frozen peas and carrots
1 tsp. dried thyme, divided
1 tsp. dried parsley, divided
1 tsp. dried chives, divided
salt and pepper to taste
4 c. chicken or turkey broth or drippings
2-3 Tab. cornstarch
4 c. cubed leftover turkey
6 c. prepared mashed potatoes (leftover or boxed fine)
Saute onion and celery with a bit of olive oil for around 4 minutes and then add the garlic and saute for another minute or two or until the onion becomes translucent. Add the frozen peas and carrots and the broth or pan drippings and simmer for a few minutes. Add cornstarch slurry made by putting the cornstarch in a cup with a small amount of Cold water. Add 3/4 tsp. of thyme, parsley and chives. Add salt and pepper to taste. Add the turkey and thouroughly stir. Add more salt and pepper, if needed. Pour into a greased 9x11 pan. Top with prepared mashed potatoes. Sprinkle top with remaining 1/4 tsp. each thyme, parsley and chives.
Bake 375F 30 minutes.