4 tbsp. butter
1/4 c. chopped onion
1 (3 oz.) can mushroom crowns and liquor
3 c. diced cooked turkey
5 tbsp. flour
3/4 c. instant non-fat dry milk powder
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
3 c. water
2 tbsp. sherry
1/2 c. blanched almonds, split

Melt 2 tablespoons of the butter in skillet. Add onion. Saute until golden brown. Add mushrooms and liquid. Cook until liquid evaporates. Stir in turkey. Place water in deep one quart bowl. Sprinkle the non-fat dry milk powder, flour, and seasonings over the surface. Beat with rotary beater until blended. Pour over turkey mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add sherry. Brown almonds in remaining butter. Serve the turkey almondine over rice, toast rounds or in timbales.