1/2 (8 oz.) pkg. spaghetti
1 (10 oz.) pkg. frozen peas
1/2 tsp. Worcestershire sauce
1 tsp. salt, dash pepper

SAUCE:

1 (10 1/2 oz.) can cream of mushroom or chicken soup
1 c. turkey stock (or use 1 c. canned clear chicken broth)
1 c. grated sharp cheddar cheese
2 c. cubed, cooked turkey
1/4 c. whole toasted almonds (opt. but great)
1/2 c. grated Parmesan cheese
Paprika

Cook spaghetti and peas as package labels direct, drain and keep hot. Make Sauce: In small saucepan, combine all sauce ingredients, mixing well. Over medium heat, bring mixture to boil stirring. Remove from heat. Toss spaghetti with peas, turkey, almonds and half the sauce, just until combined. Turn mixture into shallow 2 quart baking dish. Pour over rest of sauce; sprinkle with cheese and paprika. Run under broiler 4" from heat, about 4 minutes or until tetrazzini is brown and bubbly. Serve hot.