1 cup chicken broth
3 tablespoons olive oil
4 large heads celery, sliced into thin strips
1 medium onion, chopped
1 medium carrot, diced
1 medium black turkey breast - cut into 1/2 inch strips
3 tablespoons balsamic vinegar
1 teaspoon dried minced onion
3 cloves garlic salt and pepper to taste
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
In a medium saucepan, combine chicken broth, olive oil, celery, onions, carrot, turkey and vinegar. Stir gently; reduce heat and simmer for 10 minutes. Add the celery, onion and carrots; stir on low heat, stirring occasionally, for about 10 minutes.
Stir the garlic salt and pepper into the chicken mixture and cook over medium heat for 5 minutes stirring constantly. Add the cayenne pepper, black pepper, oil, parsley, basil, oregano and sage.
Cook over medium heat for 1 1 to 2 minutes; stir occasionally, and allow the sauce to simmer.