1
Brown the flour: Preheat an 8-inch skillet, preferably nonstick, over high heat to 350 degrees, about 3 minutes. Add the flour and stir with a wire whisk to break up the lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously. As soon as the flour is milk chocolate brown, remove from heat. Sift and set aside.
2
Combine seasoning mix in a small bowl.
3
Sprinkle all surfaces of diced turkey evenly with 1 tablespoon plus 1 teaspoon of the seasoning mix and set aside.
4
Preheat a heavy 5 qt. pot, preferably nonstick, over high heat, and then add the vegetables and remaining seasoning mix. Cook just until the vegetables soften and start to brown, about two minutes.
5
Push the vegetables to one side, and add the seasoned turkey to the other. Cook, turning once, until the turkey starts to brown, about two minutes. Stir the ingredients together, and cook another 2 minutes.
6
Stir in 1/2 cup of the stock and scrape the bottom of the pot to clear it of any brown bits.
7
Cook one minute, add the browned flour, and mix until flour is completely absorbed, the brown flour is no longer visible, and a paste forms.
8
Stir in the remaining stock, and cook until the turkey is tender and the sauce thickens and is a rich brown color, about 8-10 minutes. Serve over rice.