1982 TURKEY ON RICE

2 cups cubed cooked turkey
1/2 cup margarine
1 medium onion, diced
1/3 cup flour
2 cups chicken bouillon
1 cup dry sherry, white or rose wine
4 1/2 -ounce jar sliced mushrooms, drained
1 cup frozen peas, rinsed with cold water
1/3 cup slivered toasted almonds (optional)
2 cups hot cooked rice

Melt margarine in saucepan. Add onions and cook until tender. Stir in flour; gradually stir in bouillon and wine. Cook and stir until sauce is thickened. Add turkey, mushrooms, peas and almonds. Heat through. Serve over rice. Makes 4 to 6 servings.