50 g butter
1 medium onion, chopped
1 stalk celery, sliced
500 g cooked turkey, boned, skinned and in pieces
60 g plain flour
500 ml turkey, chicken or ham stock
150 ml cream or milk
A pinch of ground nutmeg
1 tablespoon lemon juice
Salt and black pepper
150 g mushrooms, sliced
1 tablespoon chopped parsley, tarragon or thyme
Heat the butter in a medium or large saucepan or flameproof casserole, then add the chopped onion and celery and saute them over a medium heat for 5 minutes. Add the turkey pieces and saute for 5 minutes. Stir in the flour and cook gently for a minute, stirring constantly. Gradually add the stock and stir until the sauce boils and is thickened and smooth.
Add the cream, nutmeg and lemon juice, add salt and pepper to taste and bring to the boil slowly, stirring. Add the mushrooms, cover and simmer gently for 10-15 minutes, stirring occasionally until heated. Stir in the parsley, tarragon or thyme. Serve hot with rice and a green vegetable or salad.
** Asian Recipes