Before starting, wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.Cut potatoes into 1/2-inch pieces.Peel, then mince or grate garlic.Thinly slice mushrooms.Roughly chop spinach.

Heat a large pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, turkey and thyme. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with 1/2 tsp (1 tsp) garlic salt and pepper.Transfer turkey to a medium bowl.

Add 1/2 tbsp (1 tbsp) oil to the same pot, then mushrooms and mirepoix. Cook, stirring occasionally, until softened, 3-4 min.Season with salt and pepper.

Add potatoes to the pot.Sprinkle Gravy Spice Blend over veggies, then stir to coat. Add broth concentrates, turkey and 2 cups (4 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly and potatoes are cooked through, 12-14 min. Season with salt and pepper, to taste. Remove from heat.

Add spinach to stew. Stir until wilted, 1-2 min.Divide turkey and mushroom stew between bowls.