TURKEY TETRAZZINI

TURKEY TETRAZZINI


½ cup butter
½ cup flour 1-1/2 tsp.salt
Dash nutmeg
Dash cayenne
2 cups milk
1 can (10.5-oz.) condensed chicken broth
2 egg yolks
½ cup light cream
¼ cup dry sherry
1 pkg. (8-oz.) thin spaghetti
4 cups cooked turkey, in large pieces
1 can (6-oz.) sliced mushrooms
1 cup grated sharp Cheddar cheese
Parmesan cheese

Make sauce: Melt butter in saucepan stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in milk and chicken broth; bring to boil, stirring constantly. Boil gently, 2 minutes or until mixture is slightly thickened.

In a small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly; until sauce is hot do not boil. Remove from heat and add sherry.

Cook spaghetti as to package directions; drain. Add 2 cups sauce to drained spaghetti and toss until well blended. Add turkey and mushrooms to remaining sauce.

Turn spaghetti into 12 x 8 x 2-inch baking dish. Spoon turkey mixture over top. Sprinkle with Cheddar cheese, and then cover top with Parmesan cheese.

Bake in pre-heated 300^ oven covered for 25 minutes; uncover and bake 10 minutes more until hot.

Yield: 8 servings.