1/3 c. onion, chopped
2/3 c. celery, chopped
5 tbsp. butter
5 tbsp. flour
1 tsp. curry powder
1 c. milk
1 c. stock or 1 c. water with bouillon cube
2 c. turkey, diced
1/3 c. almonds, chopped
Cooked rice

Cook onions and celery slowly in butter until tender, but not browned. Blend in flour and curry powder. Add milk and stock (or bouillon) and cook, stirring constantly until thickened. Add turkey and let simmer on low heat for 5 minutes. Just before serving, stir in almonds. Serve over rice. 4 servings.