“Recipe from Ideal Gourmet Christmas Cookbook (1978). Needed Nutritional Information. Have made several times and the family loves it.”
READY IN:
1hr 30mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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