Turkey Tetrazzina

8 oz pasta (I use spaghetti #8-broken into thirds)

8 oz. fresh sliced mushrooms

1/3 c. finely chopped mushrooms

5 T. butter

4 T. flour

1 c. heavy cream

1-13oz. can chicken broth

3 T. sherry

2 c. cubed turkey

¼ c. parmesan or Ramona cheese (for topping)

salt

1/8 t. white pepper

1/8 t. nutmeg (fresh if possible)

1 c. or more cheddar cheese (I use extra sharp)

dash cayenne

Directions:

Cook pasta according to package directions.

Drain and set aside.

Sauté onions and mushrooms in 3 tablespoons of the butter.

Set aside.

In a large saucepan, melt remaining butter.

Add flour to make a roux, cook one minute.

Add chicken broth and cook, stirring with whisk, just until mixture thickens and comes to a boil.

Remove from heat and stir in the heavy cream and sherry, salt, pepper, nutmeg, cheese and cayenne.

Fold in pasta and mushroom mixture and turkey.

Pour into a 3 quart prepared casserole dish.

Top with parmesan cheese.

Bake at 375° for 30-35 minutes or until hot and bubbly.