6 tablespoons (3/4 stick) butter
1 medium-sized onion, minced
2 tablespoons diced green pepper
4 tablespoons flour
1 1/2 cups turkey stock
1 1/4 cups (6-ounce can) sliced mushrooms, undrained
3 cups cooked turkey,cut into large bite-size pieces
1 large apple, pared and diced
1/2 cup (5-ounce can) sliced water chestnuts, drained
3 tablespoons chopped pimiento
1 tablespoon finely chopped parsley
1 1/2 teaspoons curry powder
Salt and pepper to taste

Melt butter in large skillet or heavy saucepan. Add minced onion and diced green pepper; sauté until soft. Add flour and stir until smooth. Add turkey stock and mushrooms with liquid. Mix together turkey, apple, water chestnuts, pimiento, parsley, curry powder, salt and pepper. Add to liquid mixture and stir well. Heat thoroughly. Serve with saffron rice.

Makes 6 servings.

Submitted by: Emily King