1 c. wild rice, washed
6 tbsp. butter
1 lb. mushrooms, sliced
1/2 c. chopped onion
2 tsp. salt
1/4 tsp. pepper
3 c. cooked turkey
1/2 c. sliced almonds
3 c. turkey or chicken broth
1 1/2 c. cream
2 tbsp. sherry, white wine or lemon juice

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