3 1/2 c. leftover turkey (cut in chunks)
2 tbsp. butter
1 tbsp. flour
1 can creamy chicken-mushroom soup
1/2 c. milk
1/4 tsp. thyme leaves
2 tbsp. sherry wine
1 tbsp. chopped chives
1 chicken bouillon cube or 1 tsp. instant chicken bouillon
1 pkg. frozen mixed vegetables
1 tbsp. chopped parsley

In a skillet, melt butter; add turkey and sprinkle flour over mixture until coated. Stir in soup, milk, thyme, bouillon, chives, and sherry. Cover; simmer for 3-5 minutes. Add drained mixed vegetables cooked according to directions. Stir and serve over cooked rice. Add chopped parsley last as garnish. Serves 8.