Ingredients

1 LB thin spaghetti

6 C turkey, cut in 1 1/2" pieces

8 oz sliced fresh mushrooms, fried in butter, or

2 cans of button mushrooms, drained

8 oz sharp cheddar cheese, grated

Sauce:

3/4 C butter

3/4 C all purpose flour (sifted)

1/2 teasp salt

1/8 teasp ground fresh nutmeg

1 qt milk

2C turkey stock

4 egg yolks

1C heavy cream

1/2 C dry sherry

dash tabasco, or hot sauce

Preparation

To make the sauce:

  1. Melt the butter. Stir in the flour, salt and nutmeg until smooth. “Cook” for one minute. GRADUALLY add milk and stock, and bring to a boil stirring constantly. Boil 2 minutes, or until slightly thickened. Set aside.
  2. In a small bowl, beat egg yolks with a whisk, and then beat in the heavy cream. Stir in a little of the hot mixture, and pour into the the saucepan. Cook over low heat - stirring constantly - until hot – do not boil.
  3. Remove from heat and stir in the sherry.

Assembly:

  1. Cook spaghetti according to directions and drain.
  2. Butter two 8x12 casserole dishes.
  3. Add 2 C of the sauce to the drained spaghetti, and toss. Divide the spaghetti equally into the two prepared casserole dishes. Make an oblong “well” in the center of each.
  4. Combine the turkey and mushrooms, and 2 C of the sauce. Spoon 1/2 of this mixture into the “well” in each casserole, and sprinkle the grated cheese over each.
  5. Refrigerate from 1 hour to overnight. Note - at this point the casseroles may be frozen.
  6. Bake, covered, in 350F oven for about 45 min (longer, if frozen). Reheat sauce and serve over each portion.