Turkey Tetrazzini

• 34 cup butter
• 34 cup flour
• 3 teaspoons salt
• 18 teaspoon nutmeg
• 4 cups milk
• 2 cups fat-free chicken broth
• 4 egg yolks
• 1 cup milk
• 12 cup dry sherry
• 1 lb spaghetti
• 6 cups turkey (1 1/2 inch pieces) or 6 cups chicken (1 1/2 inch pieces)
• 12 lb mushroom, sliced
• 1 tablespoon butter
• 2 cups low-fat swiss cheese, grated
• 14 cup parmesan cheese, grated

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

butter, flour, salt, nutmeg, milk, chicken broth, egg yolks, milk, sherry, turkey, mushroom, butter, lowfat swiss cheese, parmesan cheese

Taken from www.food.com/recipe/turkey-tetrazzini-525058 (may not work)