Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine or butter
     1/2  pound         fresh mushrooms -- sliced
   1      tablespoon    lemon juice
   6      tablespoons   flour
   2 1/2  cups          turkey or chicken broth
   1      cup           2% milk
     1/4  cup           sherry -- sub.apple
                        juice/broth
   2      tablespoons   fresh or 2 ts dry parsley
   1      teaspoon      salt
     1/2  teaspoon      nutmeg
     1/2  teaspoon      onion powder
   1      pinch         paprika
   1      pinch         white pepper or black pepper
     1/2  pound         spaghetti or thin noodles
   4      cups          chopped turkey -- cooked
     1/4  cup           grated parmesan cheese

Preparation:

When there are no turkey leftovers, turkey or chicken parts can be simmered to provide the cooked meat. Heat 2 tsp margarine in fryingpan; saute mushrooms 5 min. Sprinkle with lemon juice. Melt remaining margarine in a medium saucepan. Blend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps. Bring to a boil; add sherry (or apple juice or extra broth) and seasonings. Continue cooking 2 to 3 minutes until thickened. Cook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom. Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with parmesan cheese. Bake at 350 F for 30 to 40 min or until mixture bubbles.

Nutritional Information:

1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat 3 protein choices, 2 starch choices