butter (about 2/3 c.)
1/2 c. all-purpose flour
1 c. hot milk
1 c. hot chicken bouillon
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground nutmeg
1/4 c. dry sherry
3/4 c. heavy cream
1 lb. thin spaghetti
1/2 lb. mushrooms, sliced, or 2 (4 oz.) cans mushrooms, drained
2-3 c. diced cooked turkey
1/2 c. grated Parmesan or Romano cheese

Heat 1/2 cup butter and stir in flour. Combine milk and bouillon and stir into flour mixture. Cook, stirring, until sauce is smooth and thickened. Blend in salt, pepper, nutmeg, and sherry. Stir in cream and remove mixture from heat. Cook and drain spaghetti.

Saute mushrooms in 2 tablespoons butter for 5 minutes. Mix half of sauce with spaghetti and mushrooms. Place in buttered shallow baking dish. Make well in center of spaghetti mixture. Mix remaining sauce with turkey and place in well. Sprinkle with Parmesan cheese. Bake in preheated hot oven (400 degrees) for 20 minutes. Makes 6-8 servings. Top with red pepper rings.