This casserole will feed a crowd, so it is a perfect meal to serve up at a holiday get-together or potluck with friends. br br 2 tbsp (30 mL) extra virgin olive oilbr 1 large onion, choppedbr 2 cloves garlic, mincedbr 2 lbs (1 kg) lean ground turkeybr 3 tbsp (45 mL) chopped fresh parsleybr 1 tsp (5 mL) ground cinnamonbr 12 tsp (2 mL) ground allspicebr 1 can (14 oz414 mL) tomato puree or saucebr 1 cup (250 mL) turkey stockbr 14 tsp (1 mL) each salt and pepperbr 3 tbsp (45 mL) fresh or dry breadcrumbsbr 4 egg whitesbr 1 12 cups (375 mL) grated Parmesan cheesebr 1 lb (450 g) elbow macaroni, cookedbr br Béchamel Sauce:br 1 cup (250 mL) unsalted butterbr 1 cup (250 mL) all purpose flourbr 4 cups (1 L) hot milkbr 4 egg yolksbr Pinch ground nutmegbr br In large shallow saucepan heat oil over medium high heat. Cook onion and garlic for about 3 minutes or until starting to soften. Add turkey, parsley, cinnamon and allspice; cook, stirring to break up turkey for about 8 minutes or until browned. Add tomato puree, turkey stock, salt and pepper; simmer about 10 minutes or until starting to thicken. Stir in breadcrumbs and set aside.br br Béchamel Sauce: In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, whisking for about 10 minutes or until starting to thicken and coats the back of a spoon. Remove from heat and whisk in egg yolks and nutmeg.br br Stir egg whites and 1 cup (250 mL) of the Parmesan cheese into the macaroni. Spread half of the macaroni mixture into a deep 11 x 17 inch (28 cm x 43 cm) greased casserole dish. Spread with 1 cup (250 mL) of the béchamel sauce. Spread evenly with all of the turkey mixture. Top with remaining macaroni mixture and press to flatten. Pour with remaining béchamel sauce and smooth evenly to coat top well. Sprinkle with remaining Parmesan cheese. br br Bake in preheated 350°F (180°C) oven for about 45 minutes or until top is golden brown and bubbly.br br Makes 8 to 10 servings.