Turkey with Artichokes and Capers

Suggested Piece: 12” Electric Oil Core Skillet

Ingredients

2 carrots (#3 cone)

1 peeled onion (#3 cone)

2 stalks celery (#3 cone)

1 – 3 cloves garlic, finely chopped

1 tbsp butter

1 - 26 oz. can cream of chicken soup

1 cup milk (more or less)

1 can quartered artichoke hearts (not marinated)

¼ cup capers

2 cups cubed turkey (or chicken)

2 tsp thyme

½ tsp sage

Directions

Sauté onion, garlic, carrot, and celery with butter in 12” Electric Oil Core Skillet until soft. Add remaining ingredients and stir to combine. Cover and wait until vapo-valve clicks then reduce to low for 15 min. Serve over mashed potatoes, rice, or quinoa!

Note: Leftover Thanksgiving turkey works great in this dish!