Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Turkey Tetrazzini

4 cups cooked turkey, cut up
4 T. butter or margarine
¼ cup flour
Salt, to taste
2 cups chicken broth
Tabasco sauce
½ pound mushrooms, sliced
1 egg yolk, lightly beaten
1 T. dry sherry
3 T. light cream
1 (8oz) pkg. spaghetti
¼ cup Parmesan cheese, grated
1 t. butter

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In a skillet heat 3 T. of butter; add mushrooms and sauté briefly. Melt 4 tablespoons of butter in a saucepan; add flour and stir until smooth. Whisk in broth and cook until thickened and smooth. Add salt and Tabasco to taste. Whisk a little of the hot sauce into the beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce. Add sherry, cream, turkey, and  mushrooms. Cook, stirring, just until heated through. Cook spaghetti according to package directions. In a buttered casserole, place alternate layers of spaghetti and sauce. Sprinkle with grated Parmesan. Brown quickly under a preheated broiler and serve.