Turkey Stew

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed turkey and season with salt and pepper, then cook for 5-7 minutes until browned on all sides. Use a slotted spoon to remove the turkey from the pot and set it aside on a plate.
Add the chopped onion, carrots, and celery to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to coat everything and cook off the raw flour taste.
Pour in the chicken broth slowly while scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the dried thyme, bay leaf, and the reserved cooked turkey along with any accumulated juices. Bring the stew to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes. Then, add the potato chunks, cover again, and continue to simmer for another 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Stir in the frozen peas and heavy cream. Cook for an additional 5 minutes, uncovered, until the peas are heated through and the stew is warmed. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf and discard it.
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.