Turkey Almondine

• 3/4 lb. margarine or butter
• 6 finely chopped onions
• 1 lb. sliced in half mushrooms
• 1 1/2 tsp. curry powder
• dash of cayenne
• 2 c. light cream or half and half
• chopped parsley
• 10 to 12 lb. turkey or turkey roll
• 1 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. dry mustard
• 6 c. chicken broth
• 1 c. sherry
• 2 (6 oz.) cans almonds, blanched, sliced and toasted

1. Roast turkey.
2. Cool and cut into cubes or cubed strips, not slices.
3. Melt 6 tablespoons of butter in Dutch oven.
4. Saute onions until golden.
5. Add mushrooms and saute for 4 minutes.
6. Remove onions and mushrooms.
7. Melt remaining butter.
8. Blend in flour and seasonings.
9. Add broth.
10. Cook over low heat, stirring frequently until smooth and thick.
11. Stir in cream.
12. Add turkey, almonds, sauteed onions and mushrooms.
13. Mix thoroughly.

margarine, onions, mushrooms, curry powder, cayenne, light cream, parsley, turkey, flour, salt, pepper, dry mustard, chicken broth, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558120 (may not work)