Turkey Tetrazzini (from McCall's Cooking School Cookbook)

Sauce
3/4 c butter or margarine
3/4 c all-purpose flour
salt
1/8 tp nutmeg
1 quart milk
2 c turkey stock
4 egg yolks
1 c heavy cream
1/2 c dry sherry

1 lb pkg thin spaghetti
6 c leftover cooked turkey or chicken, cut into 1-1/2 inch pieces
12 oz whole mushrooms (drain if canned)
8 oz sharp Cheddar cheese, grated (2 cups)

Make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, 3 tp salt and nutmeg until smooth. Gradually add milk and turkey stock; bring to a boil, stirring constantly; boil 2 minutes, or until slightly thickened.

In a small bowl, with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture. Pour back into saucepan of sauce mixture. Cook over low heat, stirring constantly, until sauce is hot - do not boil. Remove from heat and stir in sherry.

Meanwhile, in 8-quart kettle, bring 6 quarts water to boiling; add 2 tablespoons salt and the spaghetti; cook as directed on label; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce well combined.

Divide spaghetti in half and place in two 12-by-8-by-2 baking dishes, arranging around edges. Add 2 cups sauce to the turkey and mushrooms, mix well. Spoon half of turkey mixture into center of well. Spoon half of turkey mixture into center of each dish. Remove rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight. About 1 hour before serving, preheat oven to 350 degrees. Bake, covered, 45 minutes. Reheat sauce; spoon over spaghetti in each dish. Serves 12.

To freeze: Line baking dish with foil; assemble as directed. Fold foil over to seal and freeze right in dish. When frozen, lift out of dish and remove dish from freezer. To serve: Unwrap, let stand 1 our to thaw. Bake, covered, for 1 hour at 350, or until bubbly.