Louisville Creamed Turkey
3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot turkey stock
1 small jar (2 ounce) diced pimiento
4 cups diced cooked chicken
salt
celery salt
Melt butter over medium-low heat. Sauté mushrooms. Add flour; stir until smooth. Slowly pour on milk and stock, stirring constantly, and thickened and bubbly. Add pimiento, chicken, salt, and celery salt. Cook until heated through, but not boiling.
Serves 6 to 8.

Turkey Divan
Turkey Broccoli Casserole
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 egg yolk, slightly beaten
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Cheddar cheese
2 packages (10 ounces each) frozen broccoli spears cooked and drained
sliced cooked turkey, about 1 pound, enough for 6 servings
2 tablespoons grated Parmesan cheese
Melt butter. Add flour and cook, stirring until mixture bubbles. Remove from heat; gradually blend in milk and egg yolk. Add dry mustard, salt, and pepper. Cook, stirring constantly, until mixture is thickened and begins to boil. Add Cheddar cheese and cook, stirring, until cheese is melted. Arrange hot broccoli and turkey in 12 x 8-inch dish, spooning sauce between layers and on top. Sprinkle with Parmesan cheese. Broil about 4 inches from heat until cheese is browned.
Turkey divan recipe serves 6.