1 pound potatoes
1 onion, diced
1 1/4 teaspoons salt
1/2 teaspoon dried basil
1 teaspoon dried Tumeric
1 cup water
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme dried parsley
In a large pot over high heat, combine potatoes, onion, salt, basil, Tumeric, water, black pepper, thyme, sage and rosemary. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 15 minutes.
While potatoes are cooking, prepare ham and sausage gravy according to package directions.
When potatoes are cooked, add potatoes and onion mixture and cook for about 15 minutes. Stir in potato soup and 1 cup water. Season with ground black pepper, thyme, sage and rosemary.
Pour turkey mixture into pan. Simmer, stirring occasionally, for about 15 minutes. Remove turkey from oven; cool slightly (if too hot, cover with plastic wrap and refrigerate).