Leftover Thanksgiving gobbler makes this dish a hit! If this creamy and delicious casserole isn't already a tradition in your family for using up leftover cooked turkey, it soon will be!

Turkey Tetrazzini

3/4 pound spaghetti, cooked according to package directions

6 tablespoons butter

8 ounces fresh mushrooms, sliced

3 to 4 cups cooked turkey, cubed

3 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups heavy cream

1/4 cup sherry

Freshly grated nutmeg to taste

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan

1. Prepare spaghetti and place in large bowl. Grease a 13 x 9 x 2-inch baking pan; set aside.
2. Meanwhile, in a large saucepan melt 2 tablespoons butter over medium heat and cook the mushrooms, stirring, until they are softened; transfer to bowl with the cooked spaghetti.
3. In the saucepan, melt the remaining 4 tablespoons butter over medium heat, add the flour and cook, stirring, 2 minutes. Stir in the chicken broth, cream and sherry. Bring the sauce to a boil, stirring, and simmer for 5 minutes. Remove from heat and add the turkey; season with nutmeg, salt and pepper.
4. Stir the sauce into the mushroom/spaghetti mixture and transfer to the prepared baking pan. Sprinkle with the Parmesan and bake in the middle of a preheated 350°F (175°C) oven for 25 to 30 minutes or until it golden brown.

Serves 6.