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