Instructions: Coat a nonstick 12-inch skillet with nonstick spray and warm over medium heat. Add the mushrooms and peppers, and saute until they are softened. Add 1 or 2 tablespoons of broth if the vegetables begin to stick.

Combine the cornstarch with 1/4 cup of the broth and set aside.

Add the remaining broth, milk, pepper, poultry seasoning, Worcestershire sauce, turkey and pimientos to the skillet. Bring to a boil over medium heat, stirring occasionally.

Add the broth mixture and continue cooking until the sauce has thickened. Spoon over the toast and top with the parsley.

Makes 4 servings.

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