cup thinly sliced onion
cup chopped celery
cup shredded carrot
clove garlic, minced
cup Dijon mustard
teaspoons HERB-OX® reduced-sodium chicken bouillon
teaspoon chopped fresh thyme
cups cubed and cooked, JENNIE-O® Oven Roasted Turkey Breast
In large saucepan over medium heat melt butter. Add onion, celery, carrot and garlic. Cook 5 minutes or until onion is softened, stirring occasionally; stir in flour. Cook 1 minute.
Remove pan from heat. Slowly add milk, stirring constantly. Return pan to medium-high heat.
Stir in mustard, bouillon and thyme. Cook 5 to 8 minutes or until mixture is thickened and bubbly, stirring occasionally. Add turkey; cook, uncovered, 2 minutes or until hot.