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...