7 oz. spaghetti, broken into 2-inch pieces & boiled
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg
2 c. chicken/turkey broth (or 1 [14 1/2 oz.] chicken broth)
1 c. milk
3 tbsp. sherry
2 c. cooked turkey, cut in sm. pieces
1/2 to 1 c. cooked ham, cubed
1/4 c. green pepper, chopped & sauteed
1 (4 oz.) can pimento, cut-up
1 c. ripe olives, sliced & sauteed
1/2 lb. mushrooms, sliced & sauteed
1/2 c. slivered almonds, toasted
1/2 c. Parmesan cheese, grated

Oven at 350 degrees. Melt butter over low heat in heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in milk and broth. Bring to boil; boil 1 minute, stirring constantly. Blend in sherry. Add sauce to cooked spaghetti; add to other ingredients. Pour into 2-quart baking dish. Sprinkle with cheese and almonds. Bake, uncovered, 35 to 40 minutes. Serves 6 to 8.