INGREDIENTS
4 cups
Turkey, cooked
1
Bay leaf
8 oz
Brown mushrooms
2
stalks Celery
2 cloves
Garlic
1 cup
Peas, frozen
1
Spaghetti squash, Roasted
1/2
White onion, diced (~1 cup), large
1/2 cup
Chicken broth
1 cup
Coconut milk, full-fat
1 tbsp
Arrowroot flour
1
Sea salt and black pepper
2 tbsp
Ghee