Serves: 6
Total Calories: 815
Melt butter; stir in flour. Gradually stir in chicken broth. Cook over low heat, stirring constantly till mixture thickens. Mix egg yolks, sherry, and cream. Gradually beat flour mixture into egg mixture. Reheat until sauce is thickened, but do not boil. Add salt to taste. Fold in mushrooms and turkey. Reheat.
Put layer of cooked broccoli in bottom of shallow serving dish; top with hot, cooked spaghetti and turkey sauce. Sprinkle Parmesan cheese and almonds on top. Put under broiler and brown until cheese is golden. Serve at once.
This Turkey Tetrazzini recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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