6 tablespoons butter
1 1/2 cups chopped onion
1/3rd cup chopped red pepper
2 cups fresh mushrooms, thinly sliced
1/4 cup all-purpose flour
1 tablespoon instant chicken bouillon granules
2 cups milk
1 tablespoon Worcestershire sauce
4 cups diced cooked turkey
1/4 cup finely chopped fresh parsley
Melt butter in large, heavy skillet. Saute onion and pepper until tender, about 8 minutes. Stir in mushrooms. Saute 2 minutes longer. Remove pan from heat.
Stir in flour and instant bouillon. Gradually stir in milk and Worcestershire sauce. Return to heat. Bring to boil, stirring constantly. Boil and stir 1 minute. Stir in turkey and parsley. Heat through. Serve over Lacy Batty Cakes. Serves 6.
