2 1/4 lb. raw turkey thigh meat
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
5 tbsp. butter
1 c. finely chopped onion
1 can button mushrooms, drained
2/3 c. white wine
1 tbsp. lemon juice
1 c. water
3 tsp. or 3 cubes chicken bouillon
1/2 c. pimento strips
1/3 c. chopped parsley
1/2 tsp. salt, optional
1/4 tsp. cayenne pepper

Cut turkey into 1 1/2 inch cubes. Mix the flour, salt and pepper, then dredge turkey in this mixture; shake off excess. Heat 4 tablespoons butter in a wide pot. Brown turkey cubes lightly on all sides, in batches if necessary so there is only a single layer in pan.

Remove the turkey and add the remaining butter and onions. Saute until onions are limp, then add mushrooms and saute until lightly browned. Add wine and lemon juice, scraping bits from bottom. Remove liquid by half.

Add water and chicken bouillon. Cook, stirring often, until sauce is very thick. Add turkey cubes, pimento, parsley, salt and cayenne. Mix well and place in large uncovered casserole, about 2 quarts.

CORNBREAD TOPPING:

3/4 heaping c. cornmeal
3/4 heaping c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. skimmed milk
1 egg
1 tbsp. butter, melted

Combine dry ingredients in a bowl. Beat together the milk, egg and butter. Pour over dry ingredients and mix well. Pour over turkey mixture. Bake in a preheated 400 degree oven for 30 minutes, or until topping is slightly brown and mixture is bubbly.