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(Serves 6)
1 cup chopped celery
1 cup thinly sliced onions
3 Tbs margarine
1 clove garlic, minced
3 Tbs flour
1/2 tsp each salt and pepper
4 cups milk
1/4 cup Dijon mustard
2 tsp chicken bouillon granules
2 cups cooked turkey, cubed
In 3-qt saucepan over medium-high heat, saute celery and onions in margarine 5-6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1-2 minutes. Stir in flour, salt, and pepper, and cook 1-2 minutes. Remove from heat and slowly add milk, stirring constantly. Return to heat, stir in mustard and bouillon. Cook and stir 5-8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1-2 minutes.
1 cup chopped celery
1 cup thinly sliced onions
3 Tbs margarine
1 clove garlic, minced
3 Tbs flour
1/2 tsp each salt and pepper
4 cups milk
1/4 cup Dijon mustard
2 tsp chicken bouillon granules
2 cups cooked turkey, cubed
In 3-qt saucepan over medium-high heat, saute celery and onions in margarine 5-6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1-2 minutes. Stir in flour, salt, and pepper, and cook 1-2 minutes. Remove from heat and slowly add milk, stirring constantly. Return to heat, stir in mustard and bouillon. Cook and stir 5-8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1-2 minutes.
