- 1 pound celery, diced
- 1-1/2 cups margarine
- 1 cup onions, finely chopped
- 3 cups flour
- 1/2 teaspoon thyme, ground
- 1 tablespoon salt
- 1/2 teaspoon white pepper, ground
- 6 quarts turkey broth, heated
- 1-1/2 pounds pulled turkey or cooked turkey, light and dark meat, cubed
- 1 Quart milk, heated
- 1-1/2 cups pimiento, chopped
- 1/4 cup fresh parsley, chopped
- As needed garlic croutons
Melt margarine in a 10-qt stockpot. Saute diced celery and chopped onions for 5 minutes until vegetables are tender.
Stir flour and seasonings into vegetable mixture. Cook 5 to 6 minutes at medium heat.
Gradually whisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly.
Fold turkey into sauce and continue cooking 15 minutes.
Stir in milk, pimiento, and parsley. Continue cooking until a temperature of 160 degrees F is reached.
Serve each portion with garlic croutons, if desired.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
301 calories; 17g total fat; 29mg cholesterol; 1275mg sodium; 23g carbohydrates; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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