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Preheat the conventional oven to 450° F.
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Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven.
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Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven).
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Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
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As potatoes bake, heat the oil in a large skillet over medium-high heat.
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Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes.
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Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew.
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Stir gently to combine and simmer for 5 minutes. Keep warm.