Instructions: Melt margarine in stovetop safe casserole dish.* Stir in the celery, onions, mushrooms, and peppers and saute gently until browned. Sprinkle flour over top, stir in and cook slowly 5 minutes. Stir chicken broth in gradually. Remove pot from heat and stir in egg yolks. Add turkey meat. Season to taste (salt, white pepper, garlic salt). Add white wine. Stir over low heat until turkey is heated through and sauce is thickened. Remove from heat. Sprinkle grated cheese on top.

* To reduce the fat in this dish, either reduce the margarine or cook the vegetables in Butter Buds.

Serve at once over rice

NOTES : This is good with leftover Thanksgiving or Christmas turkey. I have made a couple of changes to original. Its really easy. I tried this first after Thanksgiving 1994. At first I didnt think it would be very good, but it turned out nicely. [Lou]

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