Turkey Tetrazzini

• 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

1. Cook turkey one day ahead.
2. Remove skin and bones.
3. Cube into 1/2-inch pieces.
4. Cook spaghetti, drain and rinse.
5. Saute celery and onion in margarine until tender.
6. Add green pepper and pimento. Salt to taste.
7. Add pepper.
8. Simmer a few minutes.
9. Add spaghetti. Mix lightly.
10. 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.
11. Mix bread crumbs and butter.
12. Add Parmesan cheese.
13. Sprinkle 3 cups over each pan.
14. Bake at 350u0b0 for 50 to 60 minutes.
15. Makes 96 servings, 32 per pan.

turkey, macaroni, margarine, celery, onions, pimento, bread crumbs, butter, parmesan cheese, green pepper, black pepper, no, turkey stock, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598855 (may not work)