Recipe: Turkey Tetrazzini

A week from today is Thanksgiving, and afterwards, if your family is like ours, you'll have leftover turkey.  Here's a tasty recipe that uses those leftovers:

8 ounces of cooked spaghetti
2 tablespoons of minced onion
3 tablespoons of butter
1 tablespoon of flour
1 cup of turkey (or chicken) broth
1 cup of milk
1 can of cream of mushroom soup
1 can shredded cheddar cheese
3 cups of chopped, cooked turkey
¼ cup of dry white wine
8 ounces of sauteed mushrooms
2 tablespoons of dried or fresh parsley
½ cup of slivered almonds





Preheat oven to 350 degrees. Melt butter in a medium saucepan over medium heat. Stir in the flour. Add broth, and stir until the mixture thickens. Add broth, salt, milk, cream of mushroom soup, and cheese. Cook until the cheese melts, continuing to stir frequently.

Stir in the turkey, mushrooms, wine, parsley, and almonds. Place spaghetti into a 10 X 13 baking dish. Pour the sauce over the spaghetti and mix until noodles are coated and turkey is distributed fairly evenly throughout the dish. Bake for 45 minutes.

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