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Total Time
35mins
Prep 10 mins
Cook 25 mins

This is great with hot bread sticks and a classic caesar salad!

Ingredients Nutrition

Directions

  1. In a medium fry or saute pan heat butter over medium low.
  2. Saute mushrooms, peas and onions.
  3. Add flour and stir until smooth.
  4. Turn heat up to medium and slowly add the milk and stock.
  5. Stir constantly until thick and bubbly.
  6. Add the pimiento, turkey, celery salt and pepper.
  7. Stir well and taste-adjust seasonings.
  8. Cook until heated through but don't boil.
  9. Serve over hot rice or buttered egg noodles sprinkled with poppy seeds.
Most Helpful

4 5

This was a good recipe for our left-over Thanksgiving turkey. Served it over hot biscuits. Next time I will add more peas (I used the frozen ones) and cooked carrots would be good to add, too. Thanks, DiB's for a filling and very tasty meal. M.Joan

5 5

This is very tasty, I did use buttermilk instead of milk. It is a keeper. Thanks for posting.