1 1/2 c. diced celery
3 tbsp. butter
1 (22 oz.) can pineapple pie filling
1 bouillon cube
1 green pepper, cut in strips
3 c. diced turkey
1/3 c. water
1/4 c. soy sauce

In saucepan cook celery and pepper in butter until tender. Dissolve bouillon cube in water. Combine all ingredients, heat and serve over rice.