Ginny wrote:

> Adapted from a recipe from Hearst's NY American (1911)
>
> 5 Tbsp butter
> 2 Tbsp flour
> 2 cups chicken broth
> 1 cup cream
> 2 Tbsp dry sherry or Madeira
> 3/4 cup freshly grated Parmesan cheese
> 1/4 tsp black pepper
> 3/4 lb. medium mushrooms
> 2 medium scallions, trimmed and thinly sliced
> 1 lb spaghetti cooked al dente and drained well
> 1/2 cup diced canned pimentos
> 4 cups diced cooked turkey (or chicken)
>
> Preheat oven to 375. Lightly coat 13x9x2 baking dish with nonstick
> cooking spray and set aside. Melt 3 tbsp butter in medium heavy saucepan
> over moderate heat. Blend in flour, add broth, then cook, stirring
> constantly, until thickened and smooth - about 3 minutes. Mix in cream,
> sherry, 1/4 cup of Pamesan, and pepper. Cook and stir 2 min. then set off
> from heat. Melt remaining 2 tbsp butter in large heavy skillet over
> moderate heat. Add mushrooms and scallions and stir-fry until limp. Toss
> spaghetti in large bowl with sauce, mushroom mixture, pimentos and turkey.
> Transfer to prepared baking dish and scatter remaining parmesan evenly
> over all.
>
> Bake uncovered until bubbling and brown, 20-25 minutes.

That looks about right, but I'd add some parsley, and maybe some thyme.

Bob