TURKEY A LA KING

6 tablespoons butter

1 small onion, finely chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

10-ounces sliced mushrooms

1/3 cup flour

½ teaspoon salt

½ teaspoon black pepper

3 cups leftover shredded, cooked turkey (or chicken)

1 ¼ cups chicken broth

1 ½ cups milk

1 cup frozen peas, defrosted

Heat butter in a large deep skillet, over medium high heat.  Cook the onions and peppers in the butter until tender and fragrant, about 3 minutes.  Add the mushrooms and cook for 3-4 more minutes, stirring frequently, until the mushrooms have released their moisture and begin to lightly brown.

Add the flour, salt, and pepper to the pan.  Cook for 1 minute, stirring.

Gradually add the broth and milk, still stirring as the sauce thickens, about 4 minutes.  Stir in the turkey and peas once the sauce has reached a thick gravy consistency.

Serve hot over rice, toast, or mashed potatoes.

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