The Times - Serving Waitsburg, Dayton and the Touchet Valley

I used to make this after Thanksgiving when I had a family and was trying to stretch all the leftovers I could. It’s very good and would be handy if there is still “leftover” company.

1 pkg 8 oz thin spaghetti 4 TBSP flour (1/4c)

½ c. butter ½ tsp salt

4 c. cooked turkey (or chicken) ¼ tsp pepper

1 can, 5 oz slivered toasted almonds 1/8 tsp allspice

1 c. celery 1 can 14 oz chicken broth

1 c. chopped onion 2 c. milk

1 can mushrooms with liquid

Cook spaghetti, drain, and toss with 2 Tbsp butter till well coated, add turkey and almonds.

Saute celery, onions in remaining butter until softened. Blend in flour, salt, pepper, and allspice. Slowly stir in chicken broth, milk, mushrooms, and liquid. Cook until thickened, pour over spaghetti. Pour into baking dish.

Mix: 1 c. grated cheddar cheese, ¼ c. parmesan cheese and sprinkle on top. Cover, chill.

Bake 350 degrees for 1 hour

MY NOTES: In the body of the original recipe it mentions pimentos so I guess it would add color if you like them. I remember adding water chestnuts for crunch. This recipe is fairly old. I don’t know if one can get canned slivered almonds. If a recipe calls for toasted almonds, I usually take the time to do that because it does give them more flavor. I remember the allspice giving it a nice flavor and when I do it again, I think I will add a bit more.

Kudos to me as I found this recipe after two address moves;)

ENJOY