1/3 c. butter
1/3 c. flour
2 c. milk
2 (4 oz.) cans mushrooms
1 lg. green pepper, chopped
1 tsp. salt
4 c. turkey, cubed and cooked
1 (4 oz.) jar diced pimientos
1 env. chicken flavored bouillon

In a skillet, over medium heat, cook the chopped green peppers in hot butter about 5 minutes. Stir in flour and salt until blended. Gradually stir in milk and cook, stirring constantly, until mixture is thickened. Add turkey, mushrooms (with their liquid), pimientos and bouillon. Heat to boiling, stirring often. Reduce heat to low, cover and simmer 5 minutes. Serve over biscuits.