Recipes

In 3-qt. saucepan over medium-high heat, sauté celery and onions in margarine 5 - 6 minutes or until celery is tender and onion is golden brown. Add garlic and sauté 1 - 2 minutes. Stir in flour, salt and pepper and cook 1 - 2 minutes. Remove pan from heat and slowly add milk, stirring constantly. Return pan to medium-high heat, stir in mustard and bouillon; cook and stir 5 - 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 - 2 minutes. If desired, serve soup with French bread.2 cups JENNIE-O TURKEY STORE® Classic Young Turkey Breast , cooked and cubed

- 1 cup celery, chopped

- 1 cup onion, thinly sliced

- 3 tablespoons margarine

- 1 clove garlic

- 3 tablespoons flour

- 1/2 teaspoon salt

- 1/4 teaspoon white pepper

- 4 cups skim milk

- 1/4 cup Dijon mustard

- 2 teaspoons HERB-OX® Reduced Sodium Chicken Bouillon