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2 pkg. spaghetti
3 cans mushrooms (stems and pieces or buttons if fancy)
1 sm. clove of garlic or 1/4 tsp. garlic powder
3 lg. cans tomatoes
Salt, pepper, and chopped parsley
4-5 c. cooked turkey
2 lg. onions
1 lb. butter or substitute
2 bunches celery
2 lg. green peppers
2 lb. grated cheese


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.

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