1/2 c. butter
1/2 c. flour
1 1/2 tsp. salt
Dash of nutmeg
Dash of curry powder
Dash of cayenne
2 c. milk
1 (10 3/4 oz.) can chicken broth
2 egg yolks
1/2 c. half and half
1/4 c. dry sherry
8 oz. thin spaghetti
4 c. cooked turkey
1 c. sliced mushrooms, sauteed
2 c. (8 oz.) shredded Cheddar cheese

Melt butter; blend in flour and seasonings. Gradually add milk and broth stirring constantly until slightly thickened.

Beat egg yolks with half and half. Stir small amount of hot sauce into egg yolks; return to hot mixture. Cook 5 minutes over low heat, stirring constantly. Do not boil. Remove from heat; stir in sherry.

Cook spaghetti; drain. Combine with 2 cups sauce. Add turkey and mushrooms to remaining sauce. Place spaghetti in greased 13x9 inch baking dish. Cover with turkey sauce; sprinkle with cheese. Bake at 350 degrees, 25-30 minutes. Serves 8 to 10.