3 tablespoons butter

3/4 cup sliced mushrooms

3 tablespoons flour

1 1/2 cups milk

1/2 cup hot chicken or turkey stock

1 small jar (2 ounce) diced pimiento

4 cups diced cooked turkey


celery salt


Melt butter over medium-low heat. Sauté mushrooms. Add flour; stir until

smooth. Slowly our on milk and stock, stirring constantly, and thickened

and bubbly. Add pimiento, turkey, salt, and celery salt. Cook until heated

through, but not boiling.