Ingredients
- 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
Instructions
- 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.
