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2 (10 oz.) pkg. frozen French-cut green beans
1-1/2 lb. sliced cooked turkey (6 servings)
2 tbsp. margarine
1 sm. onion, chopped
1 c. (4 oz.) sliced fresh mushrooms
2 tbsp. corn starch
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1 (13 3/4 oz.) can chicken broth
2 tbsp. margarine
1/4 c. slivered almonds
1 tbsp. parsley flakes
1/2 c. dry bread crumbs

Microwave (high) beans in packages 10 to 12 minutes or until tender. Drain. Arrange turkey slices in 12 x 8 inch microwave-safe baking dish. Top with beans; set aside. Combine 2 tablespoons margarine, the onion and mushrooms in 4-cup microwave-safe measure. Microwave (high), uncovered, 3 to 4 minutes or until onion is partially cooked, Blend in corn starch, salt, thyme and broth. Microwave (high) uncovered, 3 1/2 to 4 minutes or until mixture boils and thickens, stirring once. Stir in sherry. Pour mixture over beans. Combine 2 tablespoons margarine and the almonds in 2-cup microwave-safe measure. Microwave (high) 3 to 4 minutes or until almonds are toasted, stirring once. Stir in parsley and bread crumbs. Sprinkle over turkey mixture. Cover with paper towel. Microwave (high) 7 to 9 minutes or until heated through, rotating dish once.