ingredients

Leftover turkey (from a 10- to 12-pound turkey)

1 can of peas

2 medium russet potatoes

1/2 cup chopped celery

1 chopped white onion

pan drippings from turkey (at least 2 tablespoons)

3 cups of chicken broth

pepper, Lawry's seasoned salt, garlic powder

1/2 stick of unsalted butter

Instructions

Dice potatoes.

In a large frying pan add butter and celery and all seasonings.

Cook down until onions are clear.

Add potatoes, turkey, pan dripping and broth.

Cook until the potatoes are soft, and the broth thickens.

Serve and enjoy.