Have a large casserole dish buttered and ready to use. (3 or 4 quart or a 13 X 9)

Pre heat the oven to 375°. 

Place a large pot of water on medium high heat to come to a boil.

Meanwhile, in a medium saucepan, sauté the diced peppers with 1 tablespoon of the butter until softened. Set aside. 

Melt the remaining butter in the saucepan and add the flour. Cook for a minute or so until the flour begins to cook and bubbles. 

Gradually add the chicken stock continually whisking to prevent lumps. Bring the sauce to a boil, stirring constantly to prevent scorching. 

Add the cream, sherry Tabasco, and season to taste with salt and pepper.

Stir in the turkey and the sautéed red pepper. 

Turn the sauce to low heat and let simmer, stirring occasionally while you cook the pasta. 

Cook the spaghetti in the large pot of water until just al dente. The pasta will absorb some of the sauce and continue to cook as it is baked.

Drain the pasta, and combine with the sauce.

Transfer the mixture to the prepared casserole dish. 

Cover the pasta mixture with the breadcrumbs; then sprinkle with the cheese and almonds. Dot with the butter. 

Bake for 20 minutes, or until the topping is browned and the sauce is bubbling. 

Let cool a couple of minutes before serving.