Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into quarters. Cut potatoes into quarters. Add potatoes and 1 tbsp oil (dbl for 4ppl) 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 golden-brown, 25-28 min.

While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then beef. 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 butter (dbl for 4 ppl), 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 spice blend coats veggies and turkey, 1-2 min.

Add broth concentrates, soy sauce and 1 1/2 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper, then stir to combine. Bring to a boil over high heat. 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 water; for 4 ppl, add 1/2 cup.)

While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve rolls. 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 rolls so they don't burn!)

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