Total Time
Prep 15 mins
Cook 15 mins

Ingredients Nutrition


  1. Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes.
  2. Remove from heat.
  3. Blend in flour, salt, and pepper.
  4. Cook over low heat, stirring constantly, until mixture is bubbly.
  5. Remove from heat.
  6. Stir in instant bouillon, milk, water, and reserved mushroom liquid.
  7. Heat until boiling, stirring constantly.
  8. Boil and stir for 1 minute.
  9. Stir in turkey and pimento.
  10. Heat through.
  11. Serve over croissants, biscuits, noodles, or rice.
Most Helpful

5 5

We loved this!! But I changed it a little, because I thought the amounts seemed a bit odd as written to serve 4. So I used less butter, less flour, less meat (just about 2.5 cups). For the liquid measures I used 1 c. chicken stock, the canned mushroom liquid (which was about 1/4 c.), and then enough heavy cream to make the total liquid 2 cups. What I had in the end was a full skillet that would easily serve 4. I still give the recipe high marks because it was great inspiration and I followed the cooking method. I served this over brown basmati rice garnished with toasted chopped pecans and flat leaf Italian parsley. Sides of crunchy sourdough bread made this one winner of a dinner.