In a large nonstick skillet, saute the mushrooms, celery, onion and pepper in butter until tender.
Combine flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the turkey, peas and salt; heat through. Serve with rice. Yield- 4 servings.
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