Mccall's Cooking School Turkey Tetrazzini

This is my absolute favorite of all the cooking school recipes! it's an especially tasty was of using up your leftover holiday bird or is worth cooking up a breast for. (see *recipe#132827* for directions.) cooked chicken meat can be used, but turkey gives an even richer flavor. this dish is fit for company but is also good for oamc as it freezes well.

Steps

First make the sauce: melt butter in a large saucepan.

Remove from heat and stir in flour , salt and nutmeg until smooth.

Gradually add milk and stock or broth.

Bring to boiling , stirring constantly.

Boil 2 minutes or until slightly thickened.

Using a wire whisk beat the egg yolks in a small bowl with the cream.

Beat in a little of the hot mixture.

Pour back into saucepan.

Cook over low heat , stirring constantly , until sauce is hot -- do not boil.

Remove from heat.

Stir in the sherry.

Meanwhile , in a large stockpot , bring 6 quarts of water to boiling.

Add 2 tablespoons salt and the spaghetti.

Cook as label directs.

Drain in colander.

Return spaghetti to kettle.

Add 2 cups sauce.

Toss lightly until spaghetti and sauce are well combined.

Combine turkey and mushrooms in a large bowl.

Add 2 cups of sauce to this mixture and mix well.

Divide the spaghetti in half and place in two 12 x 8 x82-inch baking dishes , arranging around the edges.

Spoon half of the turkey.

Ingredients

butter, flour, salt, nutmeg, milk, turkey broth, egg yolks, heavy cream, dry sherry, thin spaghetti, cooked turkey, whole mushrooms, sharp cheddar cheese