Recipe courtesy of American Dairy Association and Dairy Council Inc.
6.0 tablespoons butter
1.5 cups onion, chopped
0.333 cup red pepper, chopped
2.0 cups fresh mushrooms, thinly sliced
0.25 cup all-purpose flour
1.0 tablespoon instant chicken bouillon granules
2.0 cups milk
1.0 tablespoon Worcestershire sauce
4.0 cups turkey, cooked and diced
0.25 cup fresh parsley, finely chopped
Melt butter in large, heavy skillet. Saute onion and pepper until tender, about 8 minutes. Stir in mushrooms. Saute 2 minutes longer. Remove pan from heat.
Stir in flour and instant bouillon. Gradually stir in milk and Worcestershire sauce. Return to heat. Bring to boil, stirring constantly. Boil and stir 1 minute. Stir in turkey and parsley. Heat through. Serve over Lacy Batty Cakes. Serves 6.