1/2 cup chopped onion
2 tbsp butter or margarine
10 ounces frozen peas, thawed
1 1/2 cups bias sliced celery
3 ounces sliced mushroom, drained
10 1/2 ounce condensed chicken broth
3/4 cup water
3 tbsp soy sauce
1 cup pineapple tidbits
1/4 cup cornstarch
1/4 cup water
3 cups diced cooked turkey
5 ounces water chestnuts, drained and sliced

In 3 quart saucepan cook onion in butter or margarine until tender but not brown. Stir in peas, celery, mushrooms, chicken broth, the 3/4 cup water and soy sauce. Drain pineapple, reserving syrup. Add syrup to saucepan; bring mixture to boiling; cover and simmer 5 minutes. Stir cornstarch into the 1/4 cup water; add to saucepan. Cook and stir until thickened and bubbly. Add turkey, pineapple and water chestnuts; heat through. Serve over hot cooked rice. Pass additional soy sauce. Recipe makes 8 servings of Turkey Hawaiian.