Olive oil 1 brown onion, chopped fine 1 green pepper, chopped fine 3 ribs celery, chopped fine 1 T. TJ’s Crushed Garlic Creole seasoning, to taste 2 t. herbes de Provence 2 parsnips, peeled and diced 1/2 pkg. TJ’s Baby Carrots, diced 1 15.5oz can diced tomatoes, no salt added kind 1/2oz Worcestershire sauce 1 glass dry white wine 1 can TJ’s White Kidney Beans, rinsed and drained 2 cups leftover cooked turkey, diced 1 carton TJ’s Free Range Chicken (or Turkey) Broth 2 pkgs. turkey gravy mix, dissolved in 2 cups water AND/OR any leftover gravy you have Heat the oil in a stockpot or heavy skillet. Add onions, pepper and celery. Sauté over medium heat until almost beginning to caramelize, adding Creole seasoning while cooking. Add herbs and garlic; stir until you smell garlic. Add vegetables (use whatever you have) and stir until warm. Add tomatoes and Worcestershire sauce; bring to boil. Remove from heat. Add vegetable mixture along with the rest of the ingredients to a large slow cooker. Cook on Low for 6 – 8 hours. Serves 6 with a salad, bread, and something nicely chilled. Pancake Cellars Big Day White or Two Buck Chuck Nouveau would go nicely.