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In large pan cook and stir onion in 2 Tbsp of Fustini’s Sage & Mushroom olive oil over low heat. Add remaining oil and flour, cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in chicken broth, the liquid from the mushrooms and half & half. Return to stove, heat to boiling, stirring constantly. Boil and stir 1 minute. Add mushrooms, turkey, rice, pimento, parsley, salt & pepper.
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