In a large saucepan or Dutch oven, combine the chicken with enough salted water to cover
it by 2
inches. Bring water to a boil, and simmer the chicken for 20 minutes
it is tender. Let chicken cool in the broth, separate the meat
from the skin
and bones, returning the skin and bones to the broth. Cut the
meat into strips
Simmer the broth until it is reduced by half, strain
fine sieve, discarding the solids. Skim off fat. Boil the chicken broth
until it is
reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 tablespoons butter
mod-low heat, stirring, until they are softened. In a kettle of
water, cook spaghetti until it is al dente. Drain it well. In
a saucepan melt
remaining butter over mod-low heat. Add flour and cook the roux,
3 minutes. Whisk in the reserved broth, cream and Sherry. Bring
the sauce to a
boil, whisking, and simmer it for 5 minutes.
Season with nutmeg and salt and pepper to taste.
Stir half into the mushrooms with the spaghetti and transfer it
well-buttered 2-1/2-qt. baking dish, making a well in the center.
turkey meat to the remaining sauce, combine well. Spoon this
into the center
of the spaghetti and sprinkle with Parmesan cheese.
Bake in a
preheated 350° F. oven for 25 to 30 minutes, or until a light golden in
color. Serve immediately.
Adapted from a 1955 Gourmet Magazine
Calories per serving (using 3 cups diced cooked chicken): 428
Fat per serving (using 3 cups diced cooked chicken): 22.6g