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In a large non-stick skillet, saute the celery, mushrooms, onion and pepper in butter until tender.
Combine flour and chicken broth until smooth; stir into vegetable mixture and then stir in the milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the peas, turkey and salt; heat through.
Serve with the hot cooked rice.
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