1/2 cup minced onion
1/3 cup butter or margarine
1/3 cup flour
1 tbsp curry powder
1 tsp salt
1/2 tsp Accent
4 instant chicken bouillon cubes
4 cups hot water
3 cups diced leftover turkey
3 ounces drained pineapple

Cook onion in butter or margarine until soft but not brown. Blend in flour, curry powder, salt and Accent. Crumble chicken bouillon cubes; add water. Cook over low heat; stir constantly until thickened. Add turkey, pineapple. Serve with rice and curry accompaniments: peanuts, chutney, golden raisins, flaked coconut.