Turkey Tetrazinni

Makes 2 9x13 pans

Break spaghetti into smaller pieces. Boil 1 lb spaghetti in large pot of boiling salted water.

Sauce - follow white sauce directions 3/4 c. butter 3/4 c. flour 2 tsp. salt 1/4 tsp. nutmeg 1 qt. whole milk 2 c. turkey stock or canned chicken stock

Boil for 2 minutes Separate 4 eggs Add hot mixture, very slowly to egg yolks, whisking When the yolks are hot, return to pan Add 1 c. heavy cream and 1/2 c. dry sherry Cook slowly, do NOT boil

Stir 2 c. sauce into the spaghetti Divide in half and smoosh it around the edge of the two 9x13 pans You may line one with foil and freeze it for later Mix 2 c. sauce with 6 c. diced cooked turkey (add extra sauce if it looks like it needs more) Add 2 cans mushrooms - if desired Divide in half and pile in the center of the pans Top each pan with 1 c. sharp cheddar cheese, grated Cover with foil Refrigerate one hour or over night

To freeze, seal with foil and put in freezer. Thaw 1 hour unwrapped

Bake 1 hr at 350 or until it bubbles (frozen one might take a bit longer) Reheat extra sauce to spoon over.

Rather than putting pasta around the edge and turkey in the middle you can just mix it all together like a casserole.