1. Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery and garlic and cook 4-5 minutes. Stir in the flour until well combined and cook 1 minute more.
2. Slowly mix in 1 cup of the stock. When mixture is thick, slowly stir in rest of the stock. Add the turkey and herbs. Bring the stew to a simmer and cook until vegetables are tender, about 20 minutes. (Add more stock if stew overly thickens as it simmers.)
3. Add the peas and corn and season with salt and pepper. Simmer a few minutes more, until peas and corn are heated through, and serve.

Note: Diced in this recipe means to cut 1/4" to 1/2" cubes.

Recipe Options: If you don't have any leftover, cooked turkey on hand. Cut 1 pound of fresh, boneless turkey breast or thigh into cubes and saute until golden brown before adding and simmering in the stew. Make chicken stew by simply replacing the turkey with cooked and cubed chicken.