Ingredients

6 tablespoons butter
1 1/2 cups chopped onion
1/3 cup chopped red pepper
2 cups fresh mushrooms, thinly sliced
1/4 cup all-purpose flour
1 tablespoon instant chicken bouillon granules
2 cups milk
1 tablespoon Worcestershire sauce
4 cups diced cooked turkey
1/4 cup finely chopped fresh parsley
Lacy Batty Cakes (recipe below)

Melt butter in large, heavy skillet. Saute onion and pepper until tender, about 8 minutes. Stir in mushrooms. Saute 2 minutes longer. Remove pan from heat.
Stir in flour and instant bouillon. Gradually stir in milk and Worcestershire sauce. Return to heat. Bring to boil, stirring constantly. Boil and stir 1 minute. Stir in turkey and parsley. Heat through. Serve over Lacy Batty Cakes. Makes 6 servings.

Lacy Batty Cakes

3/4 cup white cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter

Directions

Combine cornmeal, baking powder, baking soda and salt.

Combine buttermilk and egg. Stir in cornmeal mixture until cornmeal absorbs liquid.

Preheat griddle to 400 degrees F. Lightly butter griddle. Use 1 tablespoon batter for each cake. Bake four at a time. Bake 2 to 3 minutes, until cakes begin to bubble and bottoms are golden. Turn and bake 2 to 3 minutes longer. Serve with Kentucky Derby Hash. Makes 24 cakes.