2 c. defatted chicken broth
1 3/4 c. buttermilk
2 tbsp. cornstarch
1/2 tsp. dried thyme
1/2 tsp. black pepper
2 c. sm. mushrooms, quartered
2 tbsp. water
2 cloves garlic, minced
2 c. pearl onions, cooked
2 c. chopped cooked turkey breast
3/4 c. orzo or other small pasta, cooked
1/2 c. minced fresh parsley
1/2 c. toasted bread crumbs
1 tbsp. olive oil

In 3 quart saucepan, combine the broth, buttermilk, cornstarch and thyme. Stir well to dissolve the cornstarch. Bring to a boil, whisking constantly. Reduce the heat and simmer, whisking occasionally, until slightly thickened, 5 to 6 minutes. Stir in pepper. Remove from heat and set aside.

In a large non-stick skillet over medium-high heat, cook the mushrooms, water and garlic until mushrooms are tender and all the liquid has evaporated, 5 to 8 minutes. Add to the saucepan. Stir in the onions, turkey, pasta and parsley. Continue beating for 10 to 15 minutes.

In a small bowl, mix the bread crumbs and oil. Sprinkle over the turkey mixture. Serves 4.