1 1/2 teaspoons salt
1 pound dry spaghetti
8 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk
2 tablespoons sherry (optional)
1 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
1 bunch scallions
1 pound fresh mushrooms
4 ounces canned pimento
4 cups diced cooked turkey or chicken

Preheat oven to 375 degrees F. Grease a 9 x 13-inch baking pan or similarly shaped casserole.

Combine 4 quarts of water and 1 teaspoon salt in a large pot. Bring to a boil over high heat and add spaghetti. Cook until barely tender, then drain well.

Meanwhile, melt 6 tablespoons butter in a saucepan over medium heat. Add flour and stir to blend. Add broth, stirring to prevent lumps (this is easier with a whisk). When the mixture is thick, add milk, sherry, 3/4 cup cheese, pepper and remaining salt. Cook another minute or so to heat through, then remove from the burner and set aside.

Trim onions of their roots and green leaves. Mince the onions and slice the mushrooms. Melt remaining 2 tablespoons butter in skillet and add onions. Cook 1 minute over medium heat. Increase heat to high and add mushrooms.

Stir about 3 minutes, until mushrooms are glistening. Add them to the sauce.

Toss spaghetti, sauce, pimento and turkey.

Spread in prepared pan and sprinkle with remaining cheese.

Bake for 20 minutes until it is heated through and bubbly.

Serves 8.