Turkey Tetrazzini

Ingredients:

1/2 cup margarine
1/2 cup flour
1 tsp. salt
dash nutmeg
2 cups milk
1 1/4 cup turkey broth plus 2 bouillon cubes or 1 1/4 cup bouillon
2 egg yolks
1/2 cups light cream
1/4 cup dry sherry
1 pkg. (8 oz) thin spaghetti
4 cups cooked turkey in medium size pieces
1 can mushrooms or fresh mushrooms
1 cup grated cheddar cheese

Directions:

Melt margarine in medium saucepan. Remove from heat. Stir in flour, salt and nutmeg until smooth. Gradually stir in milk and undiluted chicken broth. Bring to boiling, stirring constantly. Boil gently, stirring constantly for 2 minutes or until slightly thickened.

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

Remove from heat. Add sherry. Cook spaghetti. Drain. Return to saucepan. Add 2 cups sauce and toss. Add turkey and mushrooms to remaining sauce.

Turn spaghetti into a 12 x 8 baking dish. Spoon turkey over top. Sprinkle with cheese. Bake uncovered 25 to 30 minutes in 350 oven.

Notes or Special Instructions:

Serves 6-8