1 c. uncooked wild rice
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
8 oz. carton fresh mushrooms
1 pt. half and half
3 c. cooked diced turkey
2 tbsp. snipped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered blanched almonds
1/4 c. cooking sherry
1 c. sliced water chestnuts

Cook wild rice per directions. In saucepan saute onion and mushrooms in butter until tender but not brown, stir in flour. Add cooking sherry and 1/4 cup water, slowly add half and half, constantly stirring until mixture boils. Cook and stir 1 minute. Add rest of the ingredients except almonds. Mix well. Pour into greased 2 quart casserole. Sprinkle with almonds. Bake at 350 degrees for 40 minutes. Can be made day before cooking and refrigerated. If desired, freezes well. Heat up in microwave.