1 pound celery, diced

1-1/2 cups margarine

1 cup onions, finely chopped

3 cups flour

1/2 tsp. thyme, ground

1 Tbsp. salt

1/2 tsp. white pepper, ground

6 Quarts turkey or chicken broth, heated

1-1/2 pounds pulled turkey or cooked turkey, light and dark meat, cubed

1 quart milk, heated

1-1/2 cups pimiento, chopped

1/4 cup fresh parsley, chopped

Garlic croutons, as desired

1. Cut celery into dice (1/4 inch). Melt margarine and saute celery and onions 5 minutes until vegetables are tender.
2. Stir flour and seasonings into vegetable mixture. Cook 5 to 6 minutes at medium heat.
3. Gradually wisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly.
4. Fold turkey into sauce and continue cooking 15 minutes.
5. Stir in milk, pimiento, and parsley. Continue cooking until a temperature of 160 degrees F is reached.
6. Serve each portion with garlic croutons, if desired.

Source: Adapted from a recipe by The National Turkey Federation.