In a heavy pot, fry the bacon till brown but not crispy; remove and save the fat. Saute onions and celery in the reserved fat. Saute until the onions are transparent. Add the flour and stir until dispersed. Cook for a couple of minutes and add the canning stock. Cook until thickened. Add the turkey. Meanwhile, boil water and cook the pasta. Check the seasoning on the turkey part. When the pasta is done, drain and season with the Season-All. Combine the pasta with the meat mixture. Spread into a casserole. C over with corn flakes and sprinkle with paprika. Bake for 15 minutes or until you can get the family to table.