Categories: dinner, poultry, turkey

Ingredients

• 6 tbsp butter
• 6 tbsp all-purpose flour
• Salt
• Dash nutmeg
• 2 cups milk
• 1 cup canned condensed chicken broth, undiluted
• 2 egg yolks
• 1/2 cup heavy cream
• 1/4 cup dry sherry
• 1 pkg thin spaghetti (8 oz)
• 3 cups cooked leftover turkey, cut in 1.5" pieces
• 1 can whole mushrooms, drained (6 oz)
• 1 cup Cheddar cheese, grated, sharp

Directions

1. Make sauce: melt butter in medium saucepan. Remove from heat.

2. Stir in flour, 1/5 tsp salt, and nutmeg until smooth

3. Gradually add milk and chicken broth

4. Bring to boiling, stirring constantly, boil 3 minutes or until slightly thickened

5. In a small bowl, with wire whisk or wooden spoon, beat egg yoks with cream.

6. Beat in a little of the bot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot (do not boil)

7. Remove from heat. Stir in sherry.

8. Preheat oven to 350F

9. In a 4qt kettle, bring 3 qts water to boiling. Add 1 tbsp salt and spaghetti, cook.

10. Drain in colander. Return shaghetti to kettle

11. Add 1 cup sauce, toss lightly until spaghetti and sauce are well combined.

12. Put spaghetti in 12″×8″×2″ baking dish, arranging around edge.

13. Add 1 cup sauce to turkey and mushrooms; mix well

14. Spoon chicken mixture into center of dish.

15. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti.

16. Bake, covered, 45 minutes.

17. Reheat reserved sauce, spoon over shagetti before serving.

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