← All recipes

Baked Turkey and Noodles

Make Baked Turkey and Noodles at home with Water Warm, Water Boiling, Water, Stock Turkey, and Turkey Bnls Raw Fz. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 3/4 qt
• 3 1/2 gal
• 9 gal
• 2 gal
• 45 lb
• 2 cup
• 1 cup
• 13 oz
• 4 lb
• 1 lb
• 1 3/4 lb
• 3 cup
• 1 tbsp
• 9
• 3 tbsp
• 2 tbsp
• 9 tbsp

Method (preview)

1. 1

   DRAIN

2. 2

   WELL.

3. 3

   2. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,

4. 4

   3. REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; RESERVE STOCK FOR USE IN STEP 7.

5. 5

   4. REMOVE TURKEY FROM BONES; CUT TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 10.

6. 6

   COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER.

7. 7

   DRAIN.

8. 8

   PLACE 1 GAL NOODLES IN EACH GREASED PAN.

9. 9

   SET ASIDE FOR USE IN STEP 10.

10. 10

    6. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

11. 11

    7. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO STOCK, STIRRING

12. 12

    HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT

13. 13

    STICKING.

14. 14

    9. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.

15. 15

    10. ADD TURKEY. MIX THOROUGHLY. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN EACH PAN.

16. 16

    11. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER

17. 17

    TURKEY AND NOODLES IN EACH PAN.

18. 18

    12. BAKE 30 MINUTES OR UNTIL BROWNED.

19. 19

    ALL NOTES ARE PER 100 PORTIONS.

20. 20

    IMMEDIATELY.

21. 21

    Recipe Number: L14400

22. 22

    SERVING SIZE: 1 CUP (8 1

23. 23

    Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.