(This isn't exactly a lead-pipe cinch, because you have to make that cream sauce; but if you ever have to have company the day after Thanksgiving, you'll thank me for it.)

1/2 lb. spaghetti
1/4 lb. fresh mushrooms
5 tbsp. butter
1/3 c. flour
2 c. turkey broth or chicken consomme
1 c. light cream
2 tbsp. sherry
2 c. diced turkey
1/2 c. grated Parmesan

First, you cook the spaghetti the way the package tells you to. Now slice the mushrooms and saute them in a tablespoon of the butter until they're light brown. Then you make the cream sauce: blend four tablespoons of butter with the flour in the top of a double boiler, add the turkey broth, and cook it, stirring until it's smooth and thick. Add the cream, salt, pepper, and sherry.

Now divide the sauce in half. In one half put the turkey meat, and in the other half put the mushrooms and cooked spaghetti. (At this point you may wonder why you ever started this, but actually you're nearly out of the woods.)

Put the spaghetti-mushroom half in a greased casserole and make a hole in it. Into the hole pour the turkey half. Top with with the Parmesan and bake, uncovered, at 400 degrees for 20 minutes. Yield: 5-6 servings. And next time, for heaven's sake, get a little turkey!