Turkey Tetrazzini

== Description ==
For poultry lovers! Serve up a steamy treat with other main dishes or appetizers to make it appetizing so it then keeps a red-hot aroma with the poultry.
== Ingredients ==
=== Sauce ===
* ¾ cup butter or margarine
* ¾ cup flour
* 3 teaspoons salt
* ⅛ teaspoon nutmeg
* 1 quart milk
* 4 egg yolks
* 1 cup heavy cream
* ½ cup dry sherry 
=== Turkey broth ===
* 1 turkey carcass
* 3 cups water
* 3 parsley sprigs
* 2 carrots, pared and halved
* 3 celery tops, regular or Chinese 
* 2 onions, halved, red or white only
* 2 teaspoons salt
* 10 black peppercorns
* 1 bay leaf
=== Casserole ===
* 1 (1 lb.) package thin spaghetti
* 6 cups leftover cooked turkey or cooked chicken, cut into 1½-inch pieces
* 2 (6 ounce) cans whole mushrooms, drained
* 1 (8 ounce) package sharp cheese (Cheddar, Swiss, Colby, Parmesan, or Asiago), grated (2 cups)
== Directions ==
=== Turkey stock ===
# Break up the carcass. Place in a stock pot with water, parsley sprigs, carrots, celery tops, onions, salt, black peppercorns and bay leaf.
# Bring to a boil, reduce heat, and simmer, covered 2 hours.
# Strain; Boil gently, uncovered, to reduce stock to 2 cups. This may be done ahead.
=== Sauce ===
# Melt butter in a large saucepan. Remove from heat and mix with flour, salt, and nutmeg until smooth. Gradually add milk and stock or broth; bring to a boil, stirring constantly. 
# Boil 2 minutes or until slightly thickened. 
# Using a wire whisk beat the egg yolks in a small bowl with the heavy cream. Stir with a little of the hot mixture. 
# Pour back into saucepan; cook over low heat, stirring constantly, until the sauce is hot; do not boil. Remove from heat. Stir in the sherry. 
# Meanwhile, in a large stockpot, bring 6 quarts of water to a boil, add 2 tablespoons salt and the spaghetti, cook as a label directs, and drain in the colander. 
# Return spaghetti to the kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce are well combined. 
# Combine turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well. 
# Divide the spaghetti in half and place in two 12 x 8 x 2-inch baking dishes, arranging around the edges. Spoon half of the turkey mixture into the center of each dish. 
# Reserve the rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight. 
=== To bake ===
# Line one of the baking dishes with foil; assemble the casserole as directed.
# Fold foil over to seal; freeze right in the dish.
# When frozen, lift out foil; remove dish from freezer.
# To serve: unwrap, return to casserole dish, and let stand 1 hour to thaw.
# Bake, covered for 1 hour at 350 degrees or until bubbly. The above preparation makes a company-attractive casserole. Serve hot and plain or with other main dishes. 
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Category:Casserole Recipes
Category:Main Dish Poultry Recipes
Category:Spaghetti Recipes
Category:Turkey meat Recipes
Category:Cheddar Recipes
Category:Chicken Recipes
Category:Chinese celery Recipes
Category:Egg yolk Recipes
Category:Sherry Recipes
Category:Heavy cream Recipes
Category:Mushroom Recipes
Category:Turkey stock and broth Recipes
Category:Recipes that need photos
Category:Cheese Recipes
Category:Vegetable Recipes
Category:Turkey recipes
Category:Poultry Recipes
Category:Main Dish Recipes
Category:World Recipes
Category:Herb Recipes
Category:Dinner Recipes
Category:Lunch Recipes
Category:Spice Recipes
Category:Nutmeg Recipes
Category:Celery Recipes
Category:Onion Recipes
Category:Turkey Recipes