Turkey Tetrazzini

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 10-12 minutes for spaghetti and 5-7 minutes for vermicelli or capellini, or 1 1/2-2 minutes for fresh pasta, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.

Meanwhile, in a large saucepan cook mushrooms in melted margarine or butter till tender. Stir in flour and nutmeg. Add half-and-half, light cream, or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Stir in turkey or chicken, sherry, and chopped tomatoes. Add cooked pasta; toss to coat.

Transfer to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees oven for 20 minutes, or till heated through. Serve immediately.