Turkey and Almond Casserole

• ·        1/4 cup butter or margarine

• ·        1/4 cup all-purpose flour

• ·        2 cups milk

• ·        1/4 teaspoon salt, or to taste

• ·        pepper, to taste

• ·        2 tablespoons dry white wine or sherry, optional

• ·        2 egg yolks, beaten

• ·        2 cups turkey, cooked, diced

• ·        1 cup frozen English peas, thawed

• ·        1/4 cup slivered almonds

• ·        2 tablespoons chopped pimiento, optional

• ·        3 tablespoons bread crumbs

• ·        1 tablespoon butter

• ·        2 tablespoons Parmesan cheese, grated

In a 2 quart saucepan, melt butter; add flour and stir until smooth. Add milk slowly, stirring constantly, until sauce is thickened and smooth. Add salt, pepper, and wine or sherry, if used. In a medium bowl, whisk egg yolks together; add a little of the hot sauce to the yolks. Stirring constantly, add the yolk mixture back into the hot sauce mixture. Stir in turkey, peas, and half of the almonds. Pour into a 1 1/2 to 2-quart baking dish. Sprinkle with remaining almonds and crumbs; dot with butter and sprinkle with cheese. Brown under the broiler until cheese is melted.
Serves 4.