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.
- 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
- 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
- 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)
- 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.
- 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.
- 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.