Source: The New Texas Wild Game Cook Book

Classifications: Turkey

Qty Measure Ingredient

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1 package spaghetti

2 cups cooked turkey

3 cans mushrooms

1 large onions

1/2 pound butter or margarine

1 small clove garlic or 1/4 tsp. garlic powder

1 bunch celery

1 large green peppers

1 large can tomatoes

1/2 pound grated cheese

salt, pepper and chopped parsley

1/2 cup broth

Instructions: Melt butter in large skillet or Dutch oven, saute' onions but do not burn.

Add tomatoes, garlic, peppers and parsley and cook slowly for 2 hours.

Add chopped celery and mushrooms and cook until tender.

Season to taste.

Add cooked turkey and 1 cup of broth and simmer for 30 minutes.

Have spaghetti cooked and blanched.

Pour sauce over all and add grated cheese.

Leave this to warm until cheese is melted.

This freezes well, and is really tastier the second day.

Leftovers can be frozen in an oven bag and dropped in hot water to thaw and heat.

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Serves: 6

Food Exchanges: