Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Baked Turkey & Noodles

Recipe Name

Baked Turkey & Noodles

 Submitted by jgouker
Recipe Description L14400
Quantity 100 Quantity Unit 1 Cup Servings Servings  
Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/8
poundsTurkey roast, netted, skin on
3
cups (8 fl oz)water
2/3
largeOnion, chopped
1/2
leafbay leaf
2
1/2
cups (8 fl oz)boiling water
3
dashsalt
1/2
cupall-purpose flour
1
1/3
cupsegg noodle pasta
2
cupsTurkey broth
1/2
cup (8 fl oz)water, warm (110 degrees)
1
3/4
tablespoonsinstant nonfat powdered milk
1/8
teaspoongarlic powder
1/2
teaspoonsalt
1/3
teaspoonbasil, fresh, chopped
3
1/4
dashblack pepper
1/3
ounceshredded cheddar cheese
3/4
ounceBread crumbs, dry
2/3
tablespoonmargarine
Steps
Sequence Step
1PAN: 18 BY 24-INCH ROASTING PAN CONVECTION OVEN: 325 F(HIGH FAN - OPEN VENT) 20 TO 25 MINUTES. STANDARD OVEN: TEMPERATURE: 350 F. OVEN 50 SERVINGS PER PAN. PREPARATION INSTRUCTIONS: TURKEY AND TURKEY STOCK SHOULD BE REFRIGERATED IF NOT USED IMMEDIATELY. GREASE PANS. CUT ONIONS INTO 1 INCH WEDGES BEFORE MEASURING. MELT SHORTENING PRIOR TO MEASURING. SIFT FLOUR PRIOR TO MEASURING. IN STEP 11 USE OLD BREAD TO MAKE BREAD CRUMBS. MEASURE AS BREAD CRUMBS. COMMERCIALLY PREPARED BREAD CRUMBS MAY BE USED. MELT BUTTER OR MARGARINE PRIOR TO MEASURING. ENSURE CHEESE IS SHREDDED PRIOR TO MEASURING. REMOVE NETTING AND SKIN. CUT INTO 3/4 TO 1 INCH CUBES.
2PLACE TURKEY IN STOCK POT OR KETTLE; ADD WATER, ONIONS, SALT, AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 35 TO 40 MINUTES OR UNTIL TENDER.
3REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; SKIM OFF FAT. RESERVE STOCK FOR USE IN STEP 7.
4COOK NOODLES IN BOILING SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 9.
5BLEND WATER AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
6GRADUALLY ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING. COOK 10 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.
7RECONSTITUTE MILK. ADD SALT, PEPPER, GARLIC POWDER AND BASIL.
8ADD MILK,MIXTURE TO THICKENED STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; SIMMER 2 MINUTES.
9ADD TURKEY AND NOODLES. MIX THOROUGHLY. HEAT TO A SIMMER. POUR ABOUT 6 1/2 QT TURKEY MIXTURE IN EACH PAN.
10COMBINE BREAD CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 2 CUPS OVER TURKEY AND NOODLES IN EACH PAN.
11BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED AND THOROUGHLY HEATED.
12SERVE HOT. TWO NO. 8 SCOOPS MAY BE USED; SEE A00400.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com