In a large skillet on medium-low heat, add butter and garlic. Cook for 3 minutes, until butter is melted and garlic is fragrant.
Add mushrooms and green pepper and cook until tender, stirring occasionally. Stir in flour and slowly stir or whisk in chicken broth. Add Worcestershire sauce and cook 5-6 minutes, until slightly thickened.
Meanwhile, in a medium bowl, whisk egg yolks. Add half and half, sherry, salt, and pepper, and whisk to combine.
Add egg mixture to the skillet and stir. Add turkey, peas, and pimento and stir to combine. Cook for 2-3 minutes, or until thickened. Season with salt and pepper as desired.
Serve over puff pastries, rice, egg noodles, potatoes, toast, or even crostini.
Notes
Nutrition calculated without serving suggestions such as pastries, rice, etc.
Refrigerate leftovers in a covered container for up to 4 days.
Reheat portions on the stovetop or in the microwave.
Portions can be frozen in freezer safe containers for up to 4 weeks. Since this is a dairy based sauce, stir well when reheating and add a bit of milk.