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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mom always made this after Thanksgiving, and I always looked forward to it. You can make it without the pimentos, but they make it more impressive visually and add a little punch. You could also use red bell pepper, I suppose. Anyway, I like to serve it over shell pasta, but it is also good on toast. Ingredients:
3 tablespoons margarine or 3 tablespoons butter |
3 tablespoons flour |
1 teaspoon salt |
2 cups milk |
1 cup chopped cooked turkey |
1 (8 ounce) package frozen peas |
2 tablespoons chopped pimiento |
Directions:
1. Melt butter in pan. Add flour and salt.
2. Slowly add milk, stirring with a fork or whisk to keep mixture smooth.
3. Heat until thickened.
4. Stir in turkey, peas, and pimentos. Cook until thoroughly heated.
5. Serve over puff pastry shells or toast.
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