• 3 slices bacon
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, diced
  • 1 cup mushrooms, sliced
  • 3 Tbsps. flour
  • 1/4 tsp. celery salt
  • 1/4 tsp. white pepper
  • 2 cups turkey broth
  • 3 cups cooked turkey, cubed
  • 1 10-oz. pkg. frozen peas, cooked
  • 1 small jar pimientos, chopped
  • Parmesan cheese
  • 3/4 cup almonds, slivered and toasted


Cook bacon until crisp. Remove from pan; drain, crumble and set aside. Add onion and green pepper to pan with bacon fat and cook until tender.
Remove onion and green pepper from pan with slotted spoon and add mushrooms to the bacon fat in the pan. Saute until tender. Remove mushrooms with slotted spoon. Add flour to fat; cook and stir until thick and bubbly. Remove from heat. Add celery salt, pepper and broth; cook, stirring gently, until smooth. Add crumbled bacon, peas, turkey and pimientos. Reheat. Spread cooked spaghetti in the bottom of a shallow, buttered, broiler-proof pan. Cover spaghetti with turkey mixture, top with almonds and sprinkle generously with Parmesan cheese. Place under broiler until cheese is lightly toasted.

Makes 6-8 servings.

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Submitted 6/13/05.
Source: Best Recipes: Dec. '93
Submitted By: Linda Wilson
Strongbow Turkey Tetrazzini