1 frozen turkey breast, thawed (6 lbs.)
4 c. water
1 lg. onion, sliced
Handful celery leaves
1 tbsp. salt
6 whole peppercorns
Newburg Sauce (recipe follows)
Parsley
Pimento (optional)

1. Place thawed turkey in a large kettle with water, onion slices, celery leaves, salt and peppercorns. Bring to boiling, lower heat to simmer - cover.

2. Cook 2 hours 30 minutes or until turkey is tender when pierced with a tined fork; remove from kettle and allow turkey to cool in cooking liquid for 1 hour.

3. Slip skin from turkey breast and loosen meat from bones - cut turkey into small pieces. Strain liquid into a large bowl and skim off fat. (Reserve liquid for Newburg Sauce.)

4. Add cut up turkey to Newburg Sauce and heat through. Spoon into serving dish and garnish with pimento and parsley. Makes 25 servings.

Hostess Tip: Turkey can be cooked and cubed ahead of time. Newburg Sauce can be made. Refrigerate each, separately until party time.

Heat sauce in a very large saucepan or kettle. Add turkey just until heated through.

NEWBURG SAUCE:

2 lbs. mushrooms
1 c. (2 sticks) butter
1 c. all-purpose flour
Turkey cooking liquid
4 c. light cream
1/2 c. dry sherry
Salt and pepper

1. Wipe mushrooms with a damp cloth - cut into slices. Melt butter in a large saucepan. Saute mushrooms until soft in butter. Remove with slotted spoon and reserve.

2. Stir flour into pan drippings and cook, stirring constantly until mixture bubbles. Stir in turkey cooking liquid. (You should have about 5 cups, if not, add chicken broth.)

3. Cook stirring constantly until sauce thickens and bubbles 3 minutes.

4. Add cream and sherry and cook, stirring constantly until heated through. Taste and season with salt and pepper, return mushrooms to sauce and keep warm. Serve with rice or toast points.