Here's another recipe. This one would be especially good for November.
We always look forward to Thanksgiving, not so much for the turkey on Thursday, but for the Turkey Tetrazzini on Friday night after Thanksgiving with the leftover turkey. It goes very well with Dill Weed French Bread, and they can be baked in the oven at the same time.
TURKEY TETRAZZINI
6 ounces spaghetti or linguine, broken in half
1/2 cup butter or margarine
1/2 cup all purpose flour
2 3/4 cup turkey or chicken broth
1 cup light cream (half and half)
1 teaspoon salt
Dash of pepper
1 cup sliced mushrooms (fresh or canned)
1/4 cup green pepper, diced
2 tablespoons canned pimiento (1 small jar)
2 cups cooked turkey or chicken, chopped
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook spaghetti in boiling, salted water until just barely tender. Do not overcook. Drain. Melt butter in a medium saucepan. Blend in flour. Slowly stir broth into flour mixture. Add cream. Cook and stir until mixture thickens. Add salt, pepper, drained spaghetti, mushrooms, green pepper, pimiento and cooked turkey or chicken. Turn into a 12x7 1/2x2 inch baking dish. Sprinkle top with Parmesan cheese. Bake until heated through, about 30 minutes.
DILL WEED FRENCH BREAD
1 loaf french bread or baguette
1/2 cup butter, softened
1/2 teaspoon dry dill weed
Mix butter and dill weed in a small bowl. Spread dill butter between slices of French bread. Wrap in heavy-duty aluminum foil. Bake in a 350 degree oven 20 to 30 minutes.
Thanks,
Randy C - Rocky Mountain Ward
