In a skillet, heat butter and oil on medium-high heat and cook green pepper for 2 minutes. Set aside.
In the same skillet, cook mushrooms 3 minutes on high, stirring constantly. Set aside.
In the same skillet, melt second amount of butter. Add flour, stirring until smooth.
Add chicken broth and cook on medium heat, stirring constantly, until sauce thickens. Simmer 10 minutes, stirring occasionally.
Add milk, turkey, reserved mushrooms and peppers, stirring constantly. Season to taste.
Fill patty shells with turkey sauce.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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