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Creamed Turkey
 

3 T butter  ¾ cup sliced mushrooms  3 T flour  1½ cups milk  ½ cup hot chicken or turkey stock  1 – 2 oz. jar diced pimiento  4 cups diced cooked turkey  salt  celery salt  Melt butter over medium-low heat. Sauté mushrooms 7 minutes. Add flour; stir until smooth. Slowly pour in milk and stock, stirring constantly. Cook until thickened and bubbly. Add pimiento, turkey, salt, and celery salt to taste. Cook until heated through, but not boiling.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.