1 c. finely chopped celery
2 tbsp. butter
1 1/2 c. finely diced leftover turkey
3/4 c. sour cream
3/4 c. turkey gravy
OR 1 pkg. gravy mix and 3/4 c. water

Cool celery in 1 tablespoon butter until tender crisp, about 5 minutes. Stir in turkey and 1/2 cup sour cream. Heat gently, but do not boil. Keep warm while preparing pancakes. After each pancake has baked, spread with 1 or 2 tablespoons turkey filling. Roll up, enclosing filling and place seam side down in shallow baking pan. Dot with remaining butter. Cover loosely with foil and bake at 400 degrees for 15 to 20 minutes until hot.

Heat gravy, stir in remaining 1/4 cup sour cream and heat gently. Serve pancake topped with mixture.