4 cups cooked turkey, cut up 
4 tablespoons butter or margarine 
1/4 cup flour 
salt, to taste 
2 cups chicken broth 
Tabasco sauce 
1/2 pound mushrooms, sliced 
1 egg yolk, lightly beaten 
1 tablespoon dry sherry 
3 tablespoons light cream 
1 (8oz) pkg spaghetti 
1/4 cup Parmesan cheese, grated 
1 teaspoon butter 

In a skillet heat 3 tablespoons of butter; add mushrooms and
saute briefly. Melt 4 tablespoons of butter in a saucepan; add
flour and stir until smooth. Whisk in broth and cook until
thickened and smooth. Add salt and Tabasco to taste. Whisk a
little of the hot sauce into the beaten egg yolk, then pour
the egg yolk mixture into the rest of the sauce. Add sherry,
cream, turkey, and mushrooms. Cook, stirring, just until heated
through. Cook spaghetti according to package directions. In a
buttered casserole, place alternate layers of spaghetti and
sauce. Sprinkle with grated Parmesan. Brown quickly under a
preheated broiler and serve.

Categories: Casseroles, Main Dishes