8 oz. spaghetti
3 c. cooked, diced turkey
6 tbsp. butter
1/2 lb. fresh mushrooms, sliced
1 tbsp. lemon juice
3 tbsp. flour
2 c. chicken broth
1 c. heavy cream
1/2 tsp. salt
1/8 tsp. BLAIR black pepper
1/8 tsp. BLAIR nutmeg
1/2 c. grated Parmesan cheese

Cook spaghetti as directed on the package, drain and rinse to prevent the spaghetti from getting sticky. Place in a greased casserole, toss with the turkey. Melt butter in a large skillet and saute mushrooms; sprinkle with lemon juice. Stir in flour until mixture thickens then slowly stir in broth.

As the mixture begins to thicken and bubble stir in heavy cream, salt, pepper and nutmeg. Finally, stir in half the cheese. Stir constantly as the mixture thickens; then pour over the spaghetti and mix thoroughly. Top with the remaining cheese and bake in a preheated 350 degree oven for 30 minutes. Yields: 6 servings.