1 lb. fresh mushrooms, sliced
1/4 c. butter
1 tbsp. lemon juice
1 tsp. grated onion
1/2 tsp. salt
3 tbsp. butter
3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. each pepper, nutmeg
2 c. chicken broth
1 c. half and half
1/3 c. dry sherry
1/2 lb. spaghetti, cooked and drained
4 c. diced, cooked turkey
1/2 c. grated Swiss or Parmesan cheese

Saute mushrooms in 1/4 cup butter. Add lemon juice, onion and 1/2 teaspoon salt. Set aside.

Melt 3 tablespoons butter in large saucepan. Blend in flour, 1 1/2 teaspoons salt, pepper and nutmeg. Gradually add chicken broth and half and half; cook and stir until thickened. Set aside 1/2 the sauce.

Add cherry, sauteed mushrooms and cooked spaghetti to other half of sauce. Turn mixture into a greased shallow baking dish. Make a cavity in the center. Mix turkey and remaining sauce. Spoon into center of mixture. Sprinkle cheese over top and bake in preheated oven 25 minutes at 375 degrees F.