1/4 cup butter or margarine
1 small onion, chopped
4 washed medium red-skinned potatoes, unpeeled and diced
1 pound diced cooked turkey or chicken
1/2 cup warm water
2 teaspoons chopped fresh rosemary, (or 1 teaspoon dried rosemary)
1 teaspoon chicken base or bouillon granules (or 1 cube)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Melt butter in large, non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes until tender.
Stir in potatoes, turkey, water, rosemary, bouillon, salt and pepper; bring to a boil. Cook, stirring occasionally, for 15 to 20 minutes or until potatoes are tender.
Makes 4 servings.