2 cups celery, diced
3/4 cup margarine
1/2 cup onions, finely chopped
1-1/2 cups flour
1/4 teaspoon thyme, ground
1/2 teaspoon salt
1/2 teaspoon white pepper, ground
3 quarts (12 cups) turkey broth
2 cups cooked turkey, light and dark meat, cubed
2 cups milk
3/4 cup pimiento, chopped
3 tablespoons fresh parsley, chopped
garlic croutons (optional)

In a Dutch oven, melt margarine. Add celery and onions and saut‚ approximately 5 minutes until tender. Stir flour and seasonings into vegetable mixture. Cook 3 to 4 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°F is reached. Serve each portion with garlic crotons if desired.

Nutrient Content Per Serving:
270 calories; 13 g protein; 17 g fat; 16 g carbohydrate; 25 mg cholesterol; 1,430 mg sodium

Recipe Source: Minnesota Turkey Research & Promotion Council