Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spaghetti; cooked |
| 2 cans | (3-oz) sliced mushrooms |
| 4 cups | Slivered cooked turkey |
| ¼ cup | Butter or margarine |
| ¼ cup | Minced onion |
| ¼ cup | Flour |
| 3 cups | Milk |
| \N \N | Mushroom broth from cans |
| 2 \N | Chicken bouillon cubes |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Nutmeg |
| 1 teaspoon | Kitchen Bouquet |
| 1 tablespoon | Sherry or Vermouth |
| ½ pounds | Diced American cheese |
Arrange cooked spaghetti in large greased baking dish. Drain mushrooms, reserving broth. Top spaghetti with turkey and mushrooms.
Melt butter, add onion and cook until soft. Stir in flour. Add liquids, bouillon cubes and spices; cook stirring constantly until sauce thickens.
Add Kitchen Bouquet, sherry and cheese. Stir until cheese melts. Pour sauce over spaghetti and turkey. Sprinkle lightly with paprika if desired. Bake at 375 degrees until thoroughly hot, about 20-30 mintes. Serve immediately.
Yields 8-10 servings.
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966, MRS. JULIE BLAES,
LITTLE ROCK AIR FORCE BASE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .