INGREDIENTS
3 cups
Turkey, cooked
2
Carrots
2
Celery stalks
3
Garlic cloves
8 oz
Mushrooms
1
Onion, large
1 tsp
Rosemary, fresh
1 tbsp
Thyme, fresh leaves
4 cups
Turkey or chicken stock
1/2 tsp
Worcestershire sauce
1 cup
Wild rice
4 tbsp
Flour
1
Salt and pepper
1/4 cup
Almonds
4 tbsp
Butter
1/2 cup
Half and half
1/2 cup
Sherry wine