The Times - Serving Waitsburg, Dayton and the Touchet Valley

If this sounds familiar, it is. I used this recipe last year (and the year before) about this time. It’s worth repeating.

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.

A review was received on the Sausage Stuffed Acorn Squash. Zenoby sent a message saying she made the recipe but used what she had handy, changing the bread crumbs to rice, no celery and Parmesan, but added yellow raisins and sharp cheddar cheese. She said it was delicious.

A review was received on the Cranberry Orange Sauced Sweet Potatoes from last week. Wes gave me a high five and said it was delicious and loved by both adults and kids. He used yams and Katie, his wife, said she doubled the sauce. Both great advice. I also made it, but used sweet potatoes and did not double the recipe (and wish I had). The sauce is super easy and can be used with a pork roast, or any meat, in my opinion.

INGREDIENTS:

1 pkg, 8 oz thin spaghetti

¼ c. flour

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 2 tbsp butter until 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. 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 anymore. If a recipe calls for toasted almonds, I usually take the time to do that myself because it does give them more flavor. The allspice gives 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!