Serves: 4
Total Calories: 423

5 tablespoons butter or margarine
1 cup onion chopped
1 cup celery sliced
1/4 cup green bell pepper finely chopped
1/2 teaspoon basil dried basil leaves, crushed
1/2 teaspoon thyme dried leaves, crushed, or ground thyme
1/4 cup flour
2 cups milk
1 tablespoon chicken bouillon or 3 chicken bouillon cubes
2 cups turkeys cubed cooked
1/2 cup mayonnaise real
1 (2-ounce) jar pimiento diced, drained
1/2 teaspoon salt
2 dashes hot pepper sauce
2 tablespoons sherry
Hot biscuits, corn bread, noodles, or rice

In 3-quart saucepan, melt 2 tablespoons butter or margarine over medium heat. Add onions, celery, green pepper, basil, and thyme. Cook, stirring, for 4 minutes remove vegetables and set aside. In same saucepan, melt remaining 3 tablespoons butter or margarine. Stir in flour cook, stirring, for 3 minutes. Add milk and bouillon cook, stirring, until mixture boils and thickens. Add vegetables, turkey, mayonnaise, pimientos, salt, pepper sauce, and sherry. Cook until heated through. Serve over biscuits, corn bread, noodles, or rice.

Nutritional Facts:

Serves: 4
Total Calories: 423
Calories from Fat: 350

More Recipes from the Never Say Leftovers Cookbook:
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Cheese-Topped Chicken
Chicken And Shrimp Gumbo
Chili Pork And Beans
Country Lamb Hash
Creamy Omelet
Fish Au Gratin
Fish-Filled Crepes
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Ham And Cheese Quiche With Other Goodies
Ham And Mushroom Crepes
Ham And Tomato Pie
Ham or Bacon Omelet
Herbed Chicken Pie
Herbed Crouton Omelet
Hot Egg Salad Crepes
Italian-Style Beef With Spaghetti
Lamb In Dill Sauce
Lamb Turnovers
Layered Ham Loaf
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Onion Tart With Rich Pastry
Pasta And Ham In Cream Sauce
Pirog Of Beef
Pork And Rice Casserole
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