Ingredients

• 3 medium stalks celery
• 1 small yellow onion
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 8 ounces fresh mushrooms, any kind
• 5 sprigs fresh thyme
• 1/2 cup all-purpose flour
• 2 cups low-sodium turkey or chicken broth
• 1 1/2 cups half-and-half
• 2 (2-ounce) jars sliced pimentos
• 4 cups shredded, cooked turkey
• 1 1/2 cups frozen peas
• 1 small bunch fresh parsley
• Biscuits, cooked rice, or egg noodles, for serving

1. Dice 3 medium celery stalks and 1 small yellow onion.
2. Cut 8 tablespoons unsalted butter into pieces and melt in a Dutch oven or heavy-bottomed, wide frying pan over medium-high heat. Add the onion and celery, and season with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the celery is very tender, about 8 minutes. Meanwhile, thinly slice 8 ounces fresh mushrooms. Pick the leaves from fresh thyme sprigs.
3. Add the mushrooms and thyme to the pan and cook, stirring frequently, until the mushrooms are softened, about 4 minutes. Sprinkle in 1/2 cup all-purpose flour and stir until no visible flour remains, about 1 minute.
4. Slowly pour in 2 cups low-sodium turkey or chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Pour in 1 1/2 cups half-and-half. Simmer, stirring frequently, until the mixture is thickened, 3 to 5 minutes. Meanwhile, drain 2 (2-ounce) jars sliced pimentos. Pick the leaves from a small bunch of fresh parsley and finely chop until you have about 1 tablespoon.
5. Turn off the heat. Add the pimentos, 4 cups shredded, cooked turkey, and 1 1/2 cups frozen peas, and stir to combine. Taste and season with more kosher salt as needed. Sprinkle with the parsley. Serve with biscuits, rice, or egg noodles.