7 oz. long spaghetti
1/4 c. flour
1 tsp. salt
2 c. turkey broth
1 c. milk
1 beaten egg yolk
1 c. diced ham
1/4 c. pimiento
1 c. ripe olives, sliced
1/4 c. butter
1/4 tsp. pepper
1/4 tsp. nutmeg
1 can cream of celery soup
3 tbsp. cooking sherry
2 c. cooked, diced turkey
1/4 c. chopped green pepper
1/4 lb. sliced, sauteed mushrooms (or canned)
1/4 c. grated cheddar cheese

Cook spaghetti and drain. Melt butter in heavy pan; stir in flour, salt, pepper and nutmeg. Cook and stir over low heat; then stir in turkey broth, soup and milk. Boil 1 minute. Blend in the rest of the ingredients (except cheddar cheese) and toss with cooked spaghetti. Sprinkle with Parmesan cheese and cheddar cheese. Bake, uncovered for 20 to 25 minutes at 350 degrees, until bubbly. Let stand 5 to 10 minutes before serving. This is a good way to use up leftover holiday turkey. Boil the picked over carcass for broth.