1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. milk
2 eggs
1/2 c. finely chopped toasted almonds
1 1/2 c. chopped cooked turkey
1/4 c. finely chopped green onion
1 chicken bouillon cube, crumbled
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. basil, crumbled

Beat cream cheese until smooth. Gradually beat in milk. Add eggs, one at a time, beating well after each addition. Set aside 1 tablespoon almonds, stir remaining almonds, turkey, onion, bouillon, salt, mustard and basil into creamed mixture. Pour filling into pastry shell. Sprinkle reserved almonds over top. Bake at 375 degrees for 50 minutes or until knife inserted near center comes out clean. Serves 1 - 0 or 10 inch pie shell.