In a large, deep skillet, melt the butter over moderately high heat. Add the onion, celery, carrots, bell pepper, and peas and cook stirring occasionally, until the onion is trasnslucent, about 2 minutes. Stir in mushrooms, parsley, tarragon, thyme and flour and cook, stirring constantly, until the flour is fully incorporated and slightly browned, about 2 minutes.
Add the turkey to the skillet and cook for 1 minute. Gradually add the stock, stirring well and scraping up any browned bits from the bottom of the pan. Simmer over low heat until slightly thickened, about 3 minutes. Pour in the milk and return to a simmer. Cook until thickened, about 5 minutes. Season the stew with salt and white pepper and serve with rice.
Recipe Note
The stew can be refrigerated overnight. Reheat gently before serving.
