I'm making this recipe an official "My Recipe Box" tradition for the week after Thanksgiving. Here are my lead-ins for the past two years:

"If this sounds familiar, it is. I used this recipe last year about this time. It's worth repeating." (November 2017)

"I used to make this after Thanksgiving when I had a family and trying to stretch all the leftovers I could. It's very good and would be handy if there is still "leftover" company." (November 2016)

INGREDIENTS:

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

DIRECTIONS:

Cook spaghetti, drain, and toss with two tbsp. butter till well coated, add turkey and almonds.

Sauté 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: one cup grated cheddar cheese, ¼ cup parmesan cheese and sprinkle on top. Cover, chill.

Bake 350 degrees for one 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!