1 c. (4 oz.) shredded cheddar cheese
1 tbsp. flour
1 c. blanched slivered almonds, toasted
3 c. cooked, chopped turkey
1 1/2 c. sliced celery
1 tbsp. lemon juice
1/2 tsp. poultry seasoning
1 c. mayonnaise
1/2 tsp. salt
1/8 tsp. pepper
Pastry for 2 crust 9 inch pie

Toss cheese in flour. Combine 3/4 cup cheese, 1/2 cup almonds and remaining ingredients; except pastry, mix well. Roll pastry into a 15 inch square. Fit pastry into an 11 3/4 x 7 1/2 inch baking dish; trim to 1 inch beyond edge, flute. Fill with turkey mixture. Top with remaining cheese and almonds. Bake at 400 degrees for 30 to 35 minutes. Garnish with lemon twists and parsley, if desired. Excellent for those Thanksgiving leftovers! Serves 6 to 8.