Turkey Hawaiian

• 1/2 c. chopped onion
• 2 Tbsp. butter or margarine
• 1 (10 oz.) pkg. frozen peas, thawed
• 1 1/2 c. bias-sliced celery
• 1 (3 oz.) can sliced mushrooms, drained (about 1/2 c.)
• 1 can condensed chicken broth
• 3/4 c. water
• 3 Tbsp. soy sauce
• 1 (8 3/4 oz.) can (1 c.) pineapple tidbits
• 1/4 c. cornstarch
• 1/4 c. water
• 3 c. diced cooked turkey
• 1 (5 oz.) can water chestnuts, drained and sliced (2/3 c.)

1. In 3-quart saucepan, cook onion in butter or margarine until tender, but not brown.
2. Stir in peas, celery, mushrooms, chicken broth, the 3/4 cup water and soy sauce.
3. Drain pineapple, reserving syrup.
4. Add syrup to saucepan; bring mixture to boiling; cover and simmer 5 minutes.
5. Stir cornstarch into the 1/4 cup water; add to saucepan.
6. Cook and stir until thickened and bubbly. Add turkey, pineapple, and water chestnuts; heat through.
7. Serve over hot cooked rice.
8. Pass additional soy sauce.
9. Makes 8 servings.

onion, butter, frozen peas, celery, mushrooms, condensed chicken broth, water, soy sauce, pineapple, cornstarch, water, turkey, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768825 (may not work)