1 lb. can bean sprouts, drained, reserving liquid
1/2 c. (each) onion slices, turkey broth, toasted slivered almonds
2 tbsp. (each) butter, cornstarch, soy sauce
2 c. diced turkey
1 c. (each) celery slices, sliced and drained water chestnuts
1/4 tsp. salt
1/4 c. water

Cook onion in butter until tender; add turkey, celery, chestnuts, broth and bean sprout liquid; heat to boiling; combine cornstarch, seasonings, water and soy sauce; stir into turkey mixture; cook until thick; add bean sprouts; serve with hot rice, almonds and chow mein noodles on top.