1/4 c. pimento
1/4 c. parsley, snipped
1 (10 oz.) pkg. frozen peas & carrots
3 c. cooked turkey or chicken
1/2 c. mushrooms, chopped
1/3 c. all-purpose flour
1 tbsp. chicken bouillon
1/8 tsp. pepper
1/2 c. onion
1/4 c. butter
1/4 tsp. sage, ground
2 c. water
3/4 c. milk

Cook peas and carrots according to package directions. Drain. In saucepan, cook onion and mushrooms in butter until tender. Stir in flour, salt, sage, pepper. Add water, milk, chicken bouillon all at once. Cook and stir until thick and bubbly. Stir in drained vegetables, chicken or turkey, pimento and parsley. This thickens as it cooks. You may need to thin it with milk to make it pourable. Serve over noodles, rice, potatoes, biscuits, toast or whatever. It can also be served as a casserole; add noodles, mix. Top with herb-seasoned stuffing and butter. Bake at 350 degrees for 35 minutes.