Scalloped Turkey

3 to 4 cups cooked turkey or chicken
1 stick (1/2 cup) butter or margarine
1/2 cup all-purpose flour
Salt and pepper to taste
2 1/4 cups chicken broth
1 cup milk
2 cups toasted bread cubes
2 small onions, chopped
1/2 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon sage, crumbled
1/2 stick (1/4 cup) butter or margarine
1 (4 ounce) can sliced mushrooms

Melt 1/2 cup butter or margarine in saucepan; blend in flour, salt and pepper. Cook over low heat until bubbly, stirring. Slowly stir in broth and milk; boil 3 minutes, stirring constantly. Taste and adjust seasoning if necessary; set aside.

In a mixing bowl, lightly toss bread, onion, celery, 1/2 teaspoon salt, sage and 1/4 cup melted butter or margarine; arrange in lightly buttered 2-quart casserole baking dish. Top with turkey, then cover with sauce and mushrooms. Mix well with fork to moisten the dressing. Bake for about 1 hour at 350 degrees F.

Serves 4.