Turkey Tetrazzini - cooking recipe

Ingredients

9 lb. turkey, cooked, boned and diced in 1/2-inch pieces
5 lb. spaghetti or macaroni
1 lb. 8 oz. margarine
3 lb. celery, chopped
1 lb. 12 oz. onions, chopped
8 oz. pimento, chopped
1 1/2 qt. bread crumbs
1 lb. melted butter
8 oz. Parmesan cheese
8 oz. green pepper, chopped
1/2 tsp. black pepper
2 (No. 5) cans cream of mushroom soup, undiluted
1 gal. plus 1 1/2 qt. turkey stock
2 lb. American cheese, shredded

Preparation

Cook turkey one day ahead.
Remove skin and bones.
Cube into 1/2-inch pieces.
Cook spaghetti, drain and rinse.
Saute celery and onion in margarine until tender.
Add green pepper and pimento. Salt to taste.
Add pepper.
Simmer a few minutes.
Add spaghetti. Mix lightly.
Add turkey, cheese and soup to spaghetti mixture. Mix. Put 2 1/2 gallons in each of three 12 x 20 x 2 1/2-inch lightly oiled pans.
Mix bread crumbs and butter.
Add Parmesan cheese.
Sprinkle 3 cups over each pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Makes 96 servings, 32 per pan.