• Quarter potatoes.
• Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat.
• Roast in the middle of the oven, until tender and golden-brown, 25-28 min.

• Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems. 
• Roughly chop parsley. 
• Peel, then mince or grate garlic. 
• Heat a large pot over medium-high heat. 
• When the pot is hot, add 1 tsp (2 tsp) oil, then turkey.
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 
• Season with salt and pepper. 
• Using a slotted spoon, transfer turkey to a large bowl. 
• Carefully discard excess fat in the pot. 

• Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, thyme, remaining garlic salt and half the garlic to the same pot.
• Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min.
• Add turkey and any juices from the bowl.
• Sprinkle Gravy Spice Blend over top.
• Cook, stirring often, until veggies and turkey are coated, 1-2 min.

• Add broth concentrate, soy sauce, peas and 1 1/2 cups (3 cups) water to the pot.
• Season with salt and pepper, then stir to combine. Bring to a boil over high.
• Once boiling, reduce heat to medium-low.
• Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 10-12 min. (TIP: If you prefer a looser stew, add an additional 1/4 cup [1/2 cup] water!)

• Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl.
• Halve buns. Arrange on an unlined baking sheet, cut-side up.
• Brush with garlic oil.
• Toast in the top of the oven, until light golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

• Add roasted potatoes to stew, then stir to combine.
• Divide Irish-style stew between bowls.
• Serve garlic crostini alongside.
• Sprinkle parsley over stew and crostini.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**