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Title: Open-Faced Turkey Sandwich
Categories: Poultry, Vegetables, Cheese, Breads, Dairy
Yield: 4 servings

2 tb Butter
1/2 c Fine chopped onion
1/4 c Fine chopped celery
2 tb A-P flour
1 c Chicken stock
1 c Evaporated milk
4 oz Cream cheese; in cubes
1 c Frozen peas
10 oz Chopped cooked turkey
1/2 ts Salt
1/4 ts Pepper
4 sl Texas toast; toasted
Chopped tomato; opt
Minced fresh parsley; opt

In a large saucepan, heat butter over medium-high heat;
saute onion and celery until tender, 4-6 minutes. Stir
in flour until blended; cook and stir until golden
brown. Gradually stir in stock and milk. Bring to a
boil, stirring constantly; cook and stir until
thickened, 4-6 minutes.

Add cream cheese, peas, turkey, salt and pepper; cook
and stir until blended and heated through. Serve over
toast. If desired, top with tomato and parsley.

Carol Hull, Hermiston, Oregon

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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