The best part of Thanksgiving

is the Turkey Tetrazzini a day or two afterwards.

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.

The Dill Weed French Bread is a great accompaniment to the Turkey Tetrazzini.