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1
Melt 3/4 cup butter in a large saucepan Remove from heat and stir in flour, salt and nutmeg.
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2
Gradually add 4 cups milk and stock and bring to a boil, stirring constantly.
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3
Boil 2 minutes or until slightly thickened.
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4
In a small bowl, beat egg yolks with remaining milk.
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5
Pour 2 tablespoons hot mixture into yolks and the our yolk mixture into saucepan, beating constantly until sauce I hot.
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6
Do not boil.
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7
Remove from heat and stir in sherry.
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8
Cook spaghetti as directed on package and drain.
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9
Return spaghetti to kettle and toss lightly with 2 cups sauce.
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10
Divide spaghetti in half and place in two 12 X 8 X 2 inch baking dishes.
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11
Saute mushrooms in remaining butter.
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12
Add mushrooms and turkey to 2 cups of the sauce.
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13
Reserve remaining sauce.
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14
Spoon half of turkey mixture to center of each dish; sprinkle with Swiss cheese.
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15
Cover with foil and refrigerate 1 hour or overnight.
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16
One hour before serving place in a preheated 350 oven for 45 minutes.
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17
Uncover and sprinkle with Parmesan cheese, broil 2 minutes.
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18
Heat reserved sauce and serve with casserole.
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19
Note: Casserole can be frozen.
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20
Let thaw 1 hour and bake, covered, in a preheated 350 oven for 60 minutes until bubbly.
