walsh@ihuxi.UUCP (B. Walsh) (11/29/83)
Here's something good for all that leftover turkey: 8 oz. uncooked spaghetti 1 cup light cream or evaporated milk 1 cup fresh or canned mushrooms, slicced 2 cups chicken broth or bouillon 4 Tbls. butter or margarine 2 tsp. flour 3 cups cooked turkey, diced 3 tsp. sherry (optional) 1/2 tsp. nutmeg 1 tsp. salt 1/8 tsp. pepper 2 stalks celery, chopped (optional) 1/4 cup Parmesan cheese Preheat oven to 375. Grease a 9X13 or 8X12 pan. Cook spaghetti as directed on the package. Drain. Melt 2 tbls. butter in a frypan; add mushrooms and celery and cook until tender. Add to the cooked spaghetti. Melt remaining 2 tbls. butter in frypan and add flour. Blend until smooth; pour in chicken broth and cook, stirring constantly until thickened and boiling. Remove from heat and add cream, sherry, salt, spices and turkey. Spread spaghetti mixture in pan; pour turkey mixture on top. Sprinkle with Parmesan cheese and bake, uncovered, for 30 minutes or until bubbly. B. Walsh
walsh@ihuxi.UUCP (B. Walsh) (11/29/83)
Correction: The 3 tsp. of sherry should be 3 TBLS. of sherry. But pour in as much as you want! (It's optional anyway) B. W.
walsh@ihuxi.UUCP (B. Walsh) (11/29/83)
Another correction: (Sorry! I was too hungry when I typed this!) The 2 tsp. of flour should be 2 TBLS. of flour. (Just use your imagination and make up your own amounts!) B. W.