In a kettle, 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
or until
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
and reserve.
Simmer the broth until it is reduced by half, strain
through a
fine sieve, discarding the solids. Skim off fat. Boil the stock
until it is
reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter
over
mod-low heat, stirring, until they are softened. In a kettle of
boiling salted
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,
stirring, for
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
to a
well-buttered 2-1/2-qt. baking dish, making a well in the center.
Add the
turkey meat to the remaining sauce, combine well. Spoon this
into the center
of the spaghetti and sprinkle with Parmesan cheese.
Bake in the
middle of a
preheated 350f oven for 25-30 minutes or until pale golden in
color. Serve
immediately.
A 1955 Gourmet Mag. favorite.