2 lbs. ground raw turkey
3/4 c. chopped mushrooms
1/2 c. chopped red pepper
2 tbsp. finely chopped celery
1 clove garlic, minced
3/4 tsp. poultry seasoning
1/4 tsp. ground black pepper
6 tbsp. Egg Beaters Cholesterol Free 99% Real Egg Product
6 tbsp. Fleischmann's butter
1 1/2 c. plus 2 tbsp. all-purpose flour
4 to 5 tbsp. cold water
1 c. skim milk

Blend turkey, 1/2 cup mushrooms, pepper, celery, garlic, poultry seasoning and 1/8 teaspoon black pepper; stir in 1/4 cup Egg Beaters. Press into 9x5x3 inch loaf pan. Bake at 350 degrees F. for 45 to 55 minutes; cool slightly.

Cut 5 tablespoons Fleischmann's butter into flour until crumbly. Stir in cold water until mixture holds together; shape into ball. Chill.

Reserve 1/8 dough. On floured surface, roll remaining dough to 14x12 inches. Drain turkey loaf; place on dough. Seal pastry around loaf. Place seam side down on baking sheet. Decorate top with reserved dough. Brush with remaining Egg Beaters. Bake at 375 degrees F. for 15 to 20 minutes or until golden brown.

In saucepan melt remaining butter; stir in remaining flour until smooth. Stir in milk and remaining mushrooms and pepper; cook, stirring until thickened. Serve over sliced loaf.