Turkey Tetrazzini by Ann Walasek  Ingredients:  * ½ lb. Spaghetti   * 1 Cup Light Cream  * ¼ lb. fresh Mushrooms, sliced   * 1 Tablespoon Sherry  * 5 Tablespoons Butter   * 2 Cups diced cooked Turkey  * 2 Cups turkey broth  * ½ Cup Flour   * ½ Cup grated Parmesan Cheese  * 2 Cups Turkey Broth     * Salt and Pepper to taste    Cook spaghetti. Sauté' mushrooms in 1 Tablespoon butter until light brown. Blend 4 Tablespoons butter with flour in top of a double boiler. Add the turkey broth and cook, stirring, until smooth and thick.  Add cream, salt, pepper, and sherry.    Divide sauce in half.  In one half put the turkey meat and in the other half, put the mushrooms and cooked spaghetti.  Put the spaghetti - mushroom half in a greased casserole and make a hole in it. Into the hole pour the turkey half.    Top with the Parmesan and bake uncovered at 400 for approximately 20 minutes.     Email About CMG  Close to Home  The Lighter Side  Home