Granny's Turkey Potato Salad
9 ounces French Cut Green Beans, Frozen -- Thawed
1/2 pound Baking Potatoes -- Cut In Strips
1 cup Water
4 ounces Turkey Breast, Cooked -- Cut In Strips
3 tablespoons Fresh Parsley -- Chopped
1 teaspoon Dried basil
1/2 teaspoon Dried sage
1/4 teaspoon Chicken Bouillon
3 tablespoons Italian Salad Dressing
Prepare green beans according to package directions; drain. In a large non-stick
skillet, combine the potato and 3/4 cup of the water. Cover and cook over medium
heat for 8-10 minutes, or until potato is tender.
Add remaining 1/4 cup water, turkey, parsley, basil, sage, and bouillion
granules; cook until thoroughly heated. Stir in cooked green beans. Place on
serving platter and drizzle with salad dressing.