Before starting, preheat the oven to 450˚F. Wash and dry all produce. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), then roughly chop. Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Meanwhile, peel, then mince or grate garlic. Thinly slice mushrooms. Roughly chop spinach.

Heat a large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add garlic, turkey and remaining thyme. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt and pepper.

Add mushrooms and mirepoix to the pot with turkey. Cook, stirring occasionally, until softened, 3-4 min.

Sprinkle Gravy Spice Blend into the with turkey and veggies, then toss to coat. Add broth concentrate and 2 cups water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly, 3-4 min. Season with salt and pepper, to taste. Remove from heat.

Add roasted potatoes and spinach to stew. Stir until spinach wilts and potatoes are incorporated. Divide stew between bowls.