Turkey Supreme

Traditional use for left-over turkey done in a white sauce served over rice.  I added some sliced left-over mushrooms just before serving. This makes enough for 4 so will freeze half.

1/4 cup butter
1/4 cup flour

1 cup chicken broth (I used Oxo)
1 cup milk
1 small can cream of chicken soup (I used WW)
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 cups turkey pieces
½ medium onion finely chopped

1 stalk celery finely chopped
1/2 cup frozen green peas

1 tbsp Dry Sherry

1.    Melt the butter over low heat in a saucepan.  Add the onion and fry till soft. Add the flour and stir until the butter and flour make a paste.

2.    Add the broth and milk a little at a time stirring until smooth.  Slowly pour the soup into the pan, stirring as you go.  Add celery, sherry, salt and pepper.

3.    Cook the white sauce until it is bubbly and thickened, stirring often.  Add the turkey and green peas and cook for 10 minutes.  If sauce is too thick thin with more milk. Serve over the steamed rice.