4 c. leftover turkey, cubed
1/2 c. coarsely chopped celery
2 green onions, sliced
2 hard boiled eggs
1 can cream of chicken soup
1 tbsp. butter
Salt and pepper to taste
2 c. water or more (if needed)

In a skillet, put butter, celery and green onions; cook over medium heat 2 minutes. Add chicken soup, water, few grains salt and black pepper; simmer 3 or 4 minutes. Slice eggs and add. Add cubed turkey, being careful not to tear eggs and turkey apart while blending into the soup mixture. Heat 2 minutes longer. Spoon mixture over toast or over squares of split corn bread and serve. Chicken may be substituted for turkey.