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4 oz spaghetti noodles
2 cups diced turkey (or chicken)
3/4 cup vegetable shortening
3/4 cup all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 cups turkey stock (chicken broth may be substituted)
1 cup evaporated milk or Half and Half
1 6-oz can mushrooms
1/3 cup slivered almonds
1/2 cup grated Parmesan cheese
chopped parsley (optional)
1 tablespoon sherry (optional)
1. Boil noodles in salted water until tender; drain and set aside.
2. Melt shortening; add flour and blend until smooth.
3. Add seasonings and stock to flour mixture; cook over low heat, stirring constantly, until thickened. Remove from heat.
4. Mix sauce, milk, parsley, and sherry; stir into noodles. Pour into greased 2-quart casserole.
5. Bake at 350 degrees F for about 45 minutes, adding cheese during last 15 minutes.
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