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Title: Turkey Spaghetti
Categories: Leftover Turkey
Yield: 1 Servings
| 1 | Clove garlic, chopped | |
| 2 | c | Turkey broth |
| 1 | c | Onion, chopped |
| 3/4 | c | Half and half |
| 1/4 | c | Margarine |
| 1 | tb | Parsley |
| 7 | oz | Cooked spaghetti, rinsed and drained |
| 1/2 | ts | Salt |
| 8 | oz | Mushrooms, drained (if desired) |
| 3 | c | Cooked, chopped turkey |
| 8 | oz | Ounce black olives, drained (if desired) |
| 3/4 | c | Parmesan cheese |
| 8 | oz | Chopped water chestnuts, drained (if desired) |
| 1 | c | Cheddar cheese |
| 3 | tb | Flour |
Heat oven to 350 degrees. Melt margarine & cook onions, garlic and mushrooms till tender. Stir in flour-cook 1 minute till smooth and bubbly, stirring constantly. Gradually add broth. Cook over medium heat till thickened and bubbly, stirring constantly. Remove from heat and add half & half, parsley, salt, pepper, mushrooms, olives, and water chestnuts, mixing well. Add turkey and cooked spaghetti. Mix well. Spoon into 13 x 9 (3 Qt) baking dish. Sprinkle with cheeses. Bake at 350 for 30 to 40 minutes. GOOD STUFF!
Blessings, Carolyn Cooper Recipe by: Carolyn Cooper
From: Lou Parris Date: Thu, 26 Dec 1996 23:28:31 -0600
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