Host: Turkey Tetrazzini is a classic turkey leftover. First, in a three-quart saucepan over medium heat, combine two tablespoons of corn starch with one and a quarter cups of milk, three quarters of a cup of broth, half a teaspoon of salt, half a teaspoon of garlic powder and an eighth of a teaspoon of pepper. Bring this mixture to a boil, stirring constantly. Remove from heat, stir in a quarter of a cup of grated parmesan cheese, two tablespoons of dry white wine, one four ounce can of mushrooms drained, one two ounce jar of chopped pimento drained and two cups of cooked turkey, eight ounces of spaghetti cooked according to package directions and drained. Pour this mixture into a lightly greased, round casserole dish. Top with some more parmesan cheese and two tablespoons of sliced almonds. Bake in a preheated 375 degree oven for 25 minutes or until the mixture bubbles and the top is browned. Allow to rest for five minutes before serving. Roast a bigger turkey next year just to make this delicious Turkey Tetrazzini Leftover. Go to www.

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