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Turkey Parmesan

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½ c EACH onion, celery, and mushrooms, all finely chopped
2 cloves garlic, minced
½ c margarine or butter
4 c milk  (if using skim, use slighly less)
4 c cooked, diced turkey
1 c shredded Parmesan cheese
1 T fresh parsley, minced
2 T dry white wine
2 tsp Worcestershire sauce
½ tsp salt
½ tsp white pepper
½ tsp poultry seasoning
5 drops hot sauce
pinch red pepper
½ c flour

Sauté onion, celery, mushroom, and garlic in margarine until tender. Blend in flour and cook for one minute stirring constantly. Gradually add milk until smooth. Cook over medium heat, stirring constantly until thickened and bubbly. Add rest of ingredients and cook until thoroughly heated. (about 30 minutes)
Serve over rice.

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