Open-Faced Turkey Sandwich

• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup evaporated milk
• 4 ounces cream cheese, cubed
• 1 cup frozen peas
• 2 cups chopped cooked turkey (about 10 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices Texas toast or other thick-sliced bread, toasted
• Chopped tomato and minced fresh parsley, optional

1. In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes.
2. Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.

butter, onion, celery, flour, chicken stock, milk, cream cheese, frozen peas, turkey, salt, pepper, bread, tomato

Taken from www.tasteofhome.com/recipes/open-faced-turkey-sandwich/ (may not work)