Cut leftover turkey into bite sized pieces.

Salt and pepper to taste and set aside.

Heat butter or oil in a medium skillet.

Add chopped onion and mushroom and cook until onions are translucent.

Sprinkle flour on top of vegetable and cook for one minute.

Add turkey, chicken broth, and buttermilk.

Bring to a boil over medium heat, watching carefully and stirring as needed to prevent scorching.

Reduce sauce, adding more broth if necessary.

Add pimentos and heat through.

Serve over your choice of toasted bread. We usually use a whole wheat sandwich bread.

Garnish with parsley and serve with your favorite green vegetable.