Recipe for Turkey Spaghetti Bake


1 pkg (8 oz) spaghetti, cooked until bare; ly tender
1/2 cup parmesan -=or=-
1/2 cup swiss cheese
3 tablespoon dry sherry -=or=-
3 tablespoon dry vermouth
1 salt; to taste
1 fresh ground pepper; taste
1 tablespoon butter -=or=-
1 tablespoon margarine
1 cup ham; *(optional) diced cooked
1/2 lb mushrooms, thinly sliced
3 cup turkey; * cooked diced
1 cream sauce
2 tablespoon parsley; fresh minced
2 tablespoon chives; fresh minced -=or=-
2 tablespoon green onions; minced
3 tablespoon butter -=or=-
3 tablespoon margarine
3 tablespoon all-purpose flour
2 1/2 cup half & half -=or=-
2 1/2 cup milk; (low-fat)
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper; freshly
2 egg yolks; sightly beaten


*If ham is not used, increase turkey by 1 cup.

TURKEY SPAGHETTI BAKE: Drain cooked spaghetti. Toss with 1/4 cheese and 1 tb sherry or vermouth; spread in greased shallow 1-1/2 quart baking dish and sprinkle lightly salt and pepper. Heat butter or margarine in skillet saute' ham and mushrooms for 5 minutes, stirring frequently. Place in large bowl with turkey and toss. Stir into Cream Sauce and heat well; stir into Cream Sauce and heat well; stir in remaining wine, parsley, and chives or green onion. Correct seasoning if necessary. Spoon mixture carefully over spaghetti. Sprinkle top with remain 1/4 cheese. Bake in preheated oven 350 degrees for 25 to 30 minutes. CREAM SAUCE: Melt butter or margarine in medium saucepan; add flour and cook, stirring for 3 minutes. Add half and half or milk and stir over medium heat until sauce has thickened about 10 minutes. Add paprika, salt and pepper. Stir 1/2 cup hot sauce into yolks; stir quickly back into remaining hot sauce. Cook, stirring, for 3 minutes. Makes about 3 cups.

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