Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  unsalted butter
     3/4           cup  onion
  1                cup  green bell pepper
  2               cups  flour
  10              cups  white stock
  2               cups  milk
  6               cups  sliced mushrooms
     1/2           cup  unsalted butter
  2               cups  half and half
  4             ounces  diced pimiento
  5             pounds  cooked turkey
     1/2           cup  dry sherry
     1/2      teaspoon  kosher salt
     1/2      teaspoon  freshly ground white pepper

Preparation:

1. Heat the clarified butter in a large skillet, over a medium flame add the onions and bell pepper heat and stir until soft, without browning whisk in flour and stir for 2-3 minutes to make a white roux whisk in the turkey stock. 2. Heat and stir until thickened whisk in heated milk simmer slowly for 15-20 minutes to reduce slightly and cook off the starch taste heat 1/2 cup clarified butter in a skillet. 3. Over a moderately-high flame add the mushrooms heat and stir quickly to soften without browning add to the sauce mixture-mix well stir in the heated cream, pimientos, and turkey bring just to a simmer and stir in sherry remove from heat season to taste with salt and pepper serve hot, with pastry rings or shells.

Nutritional Information:

339 Calories (kcal); 19g Total Fat; (50% calories from fat); 29g Protein; 11g Carbohydrate; 109mg Cholesterol; 122mg Sodium