Turkey Terazzini 10-12 servings 3/4 cup butter 1 1/2 pounds fresh mushrooms 1/2 cup flour 5 cup chicken stock or broth 1 cup milk 2 egg yolk 2 cup parmesan cheese 6 cup diced, cooked turkey 1-16oz spaghetti Melt 1/4 cup butter in large skillet. Add mushrooms; sauté until browned. Set aside. Melt remaining 1/2 cup butter in large saucepan. Add flour and cook 2 minutes, stirring constantly. Slowly stir in chicken broth and milk. Cook over low heat, stirring, until sauce begins to thicken. Remove from heat. Beat egg yolk in a small bowl; add 4 tablespoons of the sauce to egg yolk very slowly, beating constantly. Pour egg yolk mixture back into sauce and add 1 cup parmesan cheese. Cook over low heat, stirring, just until cheese is melted. Season with salt and pepper. Measure 1 1/2 cups sauce and set aside. Add reserved mushrooms, turkey and spaghetti to sauce remaining in saucepan. Stir gently until well mixed. Spoon mixture into a large casserole. Pour reserved 1 1/2 cup sauce over top. Sprinkle with remaining 1 cup parmesan cheese. Bake uncovered, in a preheated 375 degree oven about 20 minutes, or until hot and bubbly. Briefly place under broiler to brown top.