1 c. wild rice, washed in water
1 lb. fresh mushrooms, sliced
1/4 tsp. pepper
1/2 c. sliced almonds
1 1/2 c. heavy cream
3 c. turkey or chicken broth
6 tbsp. butter
2 tsp. salt
1/2 c. chopped onion
3 c. cooked turkey, cut into sm. pieces
2 tbsp. dry sherry or white wine or 1 tbsp. fresh lemon juice

Cover rice with water in saucepan and bring to a boil. Remove from heat. Let soak 1 hour, then drain. Melt 3 tablespoons butter in skillet. Add mushrooms and onion and saute over medium heat until lightly browned.

In a large bowl, combine rice, mushroom mixture and all remaining ingredients, except butter. Turn into a buttered 2 quart casserole dish. Cover and bake at 350 degrees for 1 1/2 hours. Remove cover, dot with remaining butter and bake uncovered an additional 20 minutes. 4 to 6 servings.