Louisville Creamed Turkey
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 chicken salt 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, chicken, salt, and celery salt. Cook until heated through, but not boiling. Serves 6 to 8.
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