Edith's Turkey Hash

2 tablespoons butter, margarine or chicken fat
2 medium onions, peeled and chopped
2 stalks celery, chopped
1/4 pound mushrooms
1/4 cup fresh chopped parsley
1 can chicken broth
3 tablespoons flour
4 cups cooked, chopped turkey or chicken

Melt the butter in a large skillet. Add chopped onions and celery and cook until they begin to brown. Add mushrooms and parsley and stir over high heat about three minutes. Combine canned broth with enough water to make two cups. Add flour and stir to remove lumps. Add chicken broth mixture to mixture along with turkey. Bring to a boil and cook until thickened.

Serve over Corn Cheese Waffles. Top with toasted almonds.